Yukon Potatoes: Jacques Pepin Style
Rachel Ray shared this and I enjoy it.
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- 3 tablespoon(s) Butter
- 3 cup(s) Chicken Stock
- 23 tablespoon(s) Chopped Parsley
- 3 pound(s) Yukon Gold Baby Potatoes
- 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 reseason 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.
This recipe is a personal recipe added by Carwai and has not been tested or endorsed by MyRecipes.
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Yukon Potatoes: Jacques Pepin Style Recipe at a Glance
- COURSE: Side Dishes/Vegetables