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Yukon Gold Potoatoes: Jacques Pepin Style Recipe

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This recipe for Yukon Gold Potoatoes: Jacques Pepin Style is from The Lawson 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs baby Yukon gold potatoes
salt
pepper
3 cups chicken stock
3 Tbsp butter
2-3 Tbsp chopped parsley
Directions:
Directions:
Place the potatoes in a deep skillet and add salt and pepper to taste. Cover the potatoes halfway with the chicken stock, about 3 cups. add the butter and cover the skillet with a lid. Cook the potatoes in the stock until almost tender (5-8 minutes), depending on the size of the potatoes. Remove the lid and allow the stock to evaporate. Once the stock has evaporated, pop each potato with a large spoon , creating a small crack in each one, but do not smash. Allow the potoates to brown on each side, another 5 minutes and reseason as needed. Remove to a platter, top with chopped parsley

 

 

 

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