Yukon Gold Potatoes: Jacques Pepin Style

• Ready In: 20 mins
• Serves: 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

Directions

1. 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.