Yukon Gold Potatoes: Jacques Pepin Style

Total Time: 25 mins Preparation Time: 5 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 tablespoons parsley, chopped

Recipe

• 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.