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Yukon gold potatoes: Jacques Pepin style Recipe

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This recipe for Yukon gold potatoes: Jacques Pepin style, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lorraine Murphy

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs baby Yukon potatoes ( any small potatoes)
Salt
Freshly ground black pepper
3 cups chicken stock
3 Tbls butter
2-3 Tbls freshly chopped parsley or 1 Tbls of dry

Directions:
Directions:
Place potatoes in a deep skillet and add salt and pepper, to taste.. Cover potatoes halfway with chicken stock, about three cups. Add butter and cover skillet with lid. Cook potatoes in stock until almost tender, about 5 to 8 minutes, depending on size of potatoes. Remove lid and allow stock to evaporate, about another 5 minutes. Once the stock had evaporated, pop each potato using a ladle or large spoon. Smush them on the top to create a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes and re season with salt and pepper, remove browned potatoes from skillet and place on Serving platter, garnish with parsley.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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