Yukon Gold Potatoes: Jacques Pepin Style
Per serving
From Rachael Ray's Holiday Feast Program 2007. These are delicious and easy. We use a glass to push down on the potatoes to "pop" them.
Ingredients
6 serv.Step-by-step instructions
- 1
Place potatoes in a deep skillet and season with salt and pepper, to taste.
- 2
Cover potatoes half way with chicken stock, about 3 cups, add the butter and cover skillet with lid.
- 3
Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending on the size of the potatoes.
- 4
Remove the lid and allow the stock to evaporate, about another 5 minutes.
- 5
Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash.
- 6
Allow the potatoes to brown on each side and reseason with salt and pepper if desired.
- 7
Remove potatoes to serving platter and garnish with parsley.
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