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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jacques Pepin Yukon Gold Potatoes Recipe

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This recipe for Jacques Pepin Yukon Gold Potatoes is from The Renaldi Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. baby Yukon Gold potatoes
salt
freshly ground pepper
3 cups chicken stock
3 tablespoons butter
2 or 3 tblsps freshly chopped parsley
Directions:
Directions:
Place the potatoes in a deep skillet and add salt & 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 min. Remove the lid and allow the stock to evaporate, about another 5 min. 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 brownon each side,
another 5 min, and re-season with salt & pepper.
If desired, remove the browned potatoes from the skillet and onto a serving platter, garnish with parsley.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 min
Personal Notes:
Personal Notes:
For all you potatoe lovers! These are full of flavor.
Enjoy Pat Beckham

 

 

 

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