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 potatoes in the
stock until tender, about 5 to 8 minutes, depending on 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
Remove the browned potatoes from the skillet and place onto a
serving platter, garnish with the parsley.
Originally Submitted
1/18/2011
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You can add this Yukon Gold Potatoes- Jacques Pepin Style recipe to your own private DesktopCookbook.
