Yukon Gold Potatoes Jacques Pepin Style Food

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Yukon Gold Potatoes: Jacques Pepin Style image

From Rachael Ray's Holiday Feast Program 2007. These are delicious and easy. We use a glass to push down on the potatoes to "pop" them.

Provided by kbksmama

Categories Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs baby yukon gold potatoes
salt
fresh ground black pepper
3 cups chicken stock
3 tablespoons butter
2 tablespoons parsley, chopped

Steps:

Place potatoes in a deep skillet and season with salt and pepper, to taste.
Cover potatoes half way with chicken stock, about 3 cups, add the butter and cover skillet with lid.
Cook the potatoes in the stock until almost 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 and reseason with salt and pepper if desired.
Remove potatoes to serving platter and garnish with parsley.

Nutrition Facts : Calories 292.1, Fat 7.4, SaturatedFat 4.1, Cholesterol 18.9, Sodium 222.3, Carbohydrate 50, Fiber 4.1, Sugar 3.9, Protein 7.4

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Yukon Gold Potatoes: Jacques Pepin Style image

Make and share this Yukon Gold Potatoes: Jacques Pepin Style recipe from Food.com.

Provided by Brookelynne26

Categories Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs baby yukon gold potatoes
salt
fresh ground black pepper
3 cups chicken stock
3 tablespoons butter
2 -3 tablespoons freshly chopped fresh parsley leaves

Steps:

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.

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