Gonna be honest here: I had to Google Jacques Pepin. Apparently he's a famous French-American chef. Shows how much I really know about cooking.
Anyway, this is a fairly simple recipe, but also fairly bland, in my opinion. I have decided I'm not really a fan of Yukon gold potatoes and this recipe did nothing to change that opinion. Give me a good ole baker potato piled high with cheese and butter and bacon any day.
- 3 lbs baby Yukon gold potatoes
- salt
- fresh ground black pepper
- 3 cups chicken stock
- 3 Tbsp butter
- 2-3 Tbsp freshly chopped parsley leaves
Place 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, 5-8 minutes. Remove the lid and allow the stock to evaporate, about 5 more 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.
Remove browned potatoes from the skillet and place onto a serving platter. Garnish with parsley and serve.
Serves 6
Prep Time: 5 minutes
Total Time: 25 minutes
Recipe from Food Network.
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