O.M.G... these are sooo good! Buttery, soft and aromatic, these potatoes are Jacques Pepin's gift to humanity. The French master cook has been eating potatoes this way since he was a little boy, and you should feed your children this, too. Maybe your kids will one day grow up to be master chefs as well. REALLY. It's THAT good! These potatoes will fill your kitchen with heavenly smells, complement any meal and lift your spirits. Rick totally went ga-ga over these potatoes. He even told me that I couldn't have any... even though I cooked them. I just rolled my eyes, but seriously, if you make anything from our blog, make these. It's become one of my favorite ways to have potatoes.
Cook Time: 45 minutes
- 3 lbs. baby Yukon gold potatoes
- salt and freshly ground black pepper, to taste
- 3 cups of chicken stock/broth
- 3 tbs. butter- 2-3 tbs. freshly chopped parsley
1. Place potatoes in a deep skillet, in one layer. Add chicken stock and butter. Sprinkle salt and ground black pepper, to taste.
If you don't want to make 6 servings, just add enough chicken stock so that it covers the potatoes halfway. Adjust butter accordingly.
Cover and cook potatoes until almost tender, about 20 minutes.2. Remove the lid and allow stock to evaporate, about 5-10 minutes.
3. Once the stock evaporates, give the potatoes a slight crack by flattening with a spatula or whatever you have that's flat.
Don't mash. Just flatten a little.
4. Continue to let them cook. Once browned, flip over and brown the other side. About 5 minutes.
It really helps to use a skillet that's bigger.
Sprinkle chopped parsley on top. Sprinkle more salt/pepper, if desired. Enjoy!