Yukon Gold Potatoes: Jacques Pepin Style

• Gluten free

• Produce

  • 3 lbs Baby yukon gold potatoes
  • 2 tbsp Parsley, leaves

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Salt

• Dairy

  • 3 tbsp Butter

Found on foodnetwork.com

Description

Ingredients

• 3 pounds baby Yukon gold potatoes
• Salt
• Freshly ground black pepper
• 3 cups chicken stock
• 3 tablespoons butter
• 2 to 3 tablespoons freshly chopped parsley leaves

Directions

• Directions Watch how to make this recipe. 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. Recipe courtesy of Rachael Ray, 2007 CATEGORIES: Potato Dinner French View All Main Ingredient Potato Dairy Course Dinner Side Dish Cuisine French Occasion Christmas Holiday Cooking Style Easy Season Winter