Yukon Gold Potatoes: Jacques Pepin Style

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 lbs baby yukon gold potatoes
• salt
• fresh ground black pepper
• 3 cups chicken stock
• 3 tablespoons butter
• 2 -3 tablespoons freshly chopped fresh parsley leaves

Recipe

• 1 place the potatoes in a deep skillet and add salt and pepper, to taste. cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. remove the lid and allow the stock to evaporate, about another 5 minutes. once the stock has evaporated pop each potato using a ladle or large spoon, creating 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, if necessary or desired. remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.