Recipe by Elly in Canada
By Jacques Pépin, a great way to cook mini potatoes on the stove top, but still enjoy the flavour of roasted potatoes!
Top Review by wicked cook 46
I used beef broth since I had some in the fridge that need used up. These are so yummy. My DH kept raving about them. Made for PAC Spring 2009 Definite keeper and going in my Faves CB 2009
- 2 lbs mini red potatoes or 2 lbs white potatoes
- 1 sprig fresh rosemary
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt (less if the broth is salty)
- 1 -2 tablespoon fresh chives, thinly chopped
- fleur de sel
Directions See How It's Made
- Prepare potatoes and wash well in cold water.
- Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best).
- Add rosemary, broth, oil, butter and salt.
- Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes.
- The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.
- Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.
- Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.
- Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
- Remove the pan from the heat and let rest for 5 minutes before serving.
- Sprinkle with chives and serve.
- Pass the fleur de sel so diners can sprinkle some on if they want!