My understanding of the origin of this recipe is that in 2007 Jacques Pepin made this delicious Yukon Gold potato recipe on Rachel Rays show. They quickly became famous. And I can tell you why: they are damn good! Seriously.
What makes them so good? They simmer in chicken stock and butter and those ingredients are absorbed into the potatoes giving each little tot incredible flavor. Then they are browned on each side – add more to the dish’s flavor profile. But let me tell you this: Should you decide you don’t want to go through the second step of browning the potatoes, you will still be rewarded with a wonderful potato side dish. Known forever as Jacques Pepin Potatoes.
Jacques Pepin’s Potatoes (adapted from recipe posted on Rachel Ray’s website)
- 1.5 lbs. of baby yukon gold potatoes
- 1 can low-sodium chicken broth*
- 2 Tbsp. butter
- 1 Tbsp. parsley, chopped
- Place the potatoes in a 12 inch skillet. Add the chicken stock; it should come halfway up the potatoes. Add butter.
- Heat skillet over medium-high high heat until it boils. Turn to a strong simmer and cover with lid. Cook 5 – 8 minutes until potatoes are tender (time needed is dependent upon the size of your potatoes).
- Remove lid and let the rest of the liquid 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. (I end up smashing at least 1/3 of the potatoes every time – so not a big deal:)
- Allow the potatoes to brown on each side. Then taste to see if they need additional salt.
- Remove potatoes to serving platter and garnish with parsley.
*If you use regular chicken broth, taste the dish before you salt it. It may not need additional salting.
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