Yukon Gold Potatoes: Jacques Pepin Style |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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:
3 lbs baby yukon gold potatoes |
salt |
fresh ground black pepper |
3 cups chicken stock |
3 tablespoons butter |
2 tablespoons parsley, chopped |
Directions:
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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