Yukon Gold Potatoes Jacques Pepin Style Recipes

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YUKON GOLD POTATOES: JACQUES PEPIN STYLE



Yukon Gold Potatoes: Jacques Pepin Style image

From Rachael Ray's Holiday Feast Program 2007. These are delicious and easy. We use a glass to push down on the potatoes to "pop" them.

Provided by kbksmama

Categories     Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 lbs baby yukon gold potatoes
salt
fresh ground black pepper
3 cups chicken stock
3 tablespoons butter
2 tablespoons parsley, chopped

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.

Nutrition Facts : Calories 292.1, Fat 7.4, SaturatedFat 4.1, Cholesterol 18.9, Sodium 222.3, Carbohydrate 50, Fiber 4.1, Sugar 3.9, Protein 7.4

YUKON GOLD POTATOES: JACQUES PEPIN STYLE



Yukon Gold Potatoes: Jacques Pepin Style image

Make and share this Yukon Gold Potatoes: Jacques Pepin Style recipe from Food.com.

Provided by Brookelynne26

Categories     Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

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

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



Yukon Gold Potatoes: Jacques Pepin Style image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

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.

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