Yukon Gold Potatoes – Jacques Pepin Style

Yukon Gold Potatoes - Jacques Pepin Style - Potatoes baked in Chicken Broth, Garlic and Butter, SO GOOD! They get crispy on the bottom but stay fluffy inside. Chocked full of flavor.

Summary: Potatoes baked in Chicken Broth, Garlic and Butter, SO GOOD! They get crispy on the bottom but stay fluffy inside. Chocked full of flavor.

Yukon Gold Potatoes – Jacques Pepin Style

Ingredients

  • 3 pounds baby Yukon gold potatoes
  • Salt
  • Freshly ground black pepper
  • 3 cups chicken stock
  • 3 tablespoons butter
  • 2 to 3 tablespoons freshly chopped parsley leaves

Instructions

  1. 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 re-season 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.
http://what2cook.net/2014/03/11/yukon-gold-potatoes-jacques-pepin-style/

Recipe adapted from and Photo courtesy of: FoodNetwork.com

 

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