Yukon Gold Potatoes: Jacques Pepin Style

1. 1

   Place potatoes in a deep skillet and season with salt and pepper, to taste.

2. 2

   Cover potatoes half way with chicken stock, about 3 cups, add the butter and cover skillet with lid.

3. 3

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

4. 4

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

5. 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. 6

   Allow the potatoes to brown on each side and reseason with salt and pepper if desired.

7. 7

   Remove potatoes to serving platter and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.