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.

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

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.

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.
https://what2cook.net/yukon-gold-potatoes-jacques-pepin-style/

Recipe adapted from and Photo courtesy of: FoodNetwork.com

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