Popped Potatoes

1. 1

   *Note: While I love salt, not everyone does, so if I use full sodium broth, I nix the salt from the recipe.

2. 2

   Place the potatoes in a deep skillet and add salt and pepper, to taste. I use a skillet that is just perfectly big enough to have them all sitting next to each other (touching, but no layers, and not tons of space either).

3. 3

   Cover potatoes halfway with chicken stock, about 3 cups. Add the butter and cover skillet with a lid.

4. 4

   Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes.

5. 5

   Remove the lid and allow the stock to evaporate, about another 5 minutes.

6. 6

   Once the stock has evaporated, pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash.

7. 7

   Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Garnish as desired.

8. 8

   Remove the browned potatoes from the skillet and eat!

* Per serving · 4 servings · Values may vary.

No additional tips available.