Yukon Gold Potatoes Jacques Pepin Style Recipes

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• Place potatoes in a deep skillet and season with salt and pepper, to taste.
• Cover potatoes half way with chicken stock, about 3 cups, add the butter and cover skillet with lid.
• Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending on 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 and reseason with salt and pepper if desired.
• Remove potatoes to serving platter and garnish with parsley.

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• 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.

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• 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.