YUKON GOLD POTATOES: JACQUES PEPIN STYLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
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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JOAN NGABIRE
[email protected]I made these potatoes for a dinner party last night and they were a huge hit! Everyone loved them. I will definitely be making them again.
Shriram
[email protected]These potatoes are the perfect side dish for any occasion. They're easy to make, delicious, and they look beautiful on the plate. I will definitely be making these potatoes again and again.
Hexxed
[email protected]I've been making this recipe for years and it's always a hit. The potatoes are creamy and flavorful, and the crispy shallots add a nice touch. I highly recommend this recipe!
Junior Wen
[email protected]These potatoes are so good! I made them for my family last night and they all loved them. The potatoes were creamy on the inside and crispy on the outside. I will definitely be making these potatoes again.
Edgar Zuniga
[email protected]I made these potatoes for a dinner party last night and they were a huge hit! Everyone loved them. I will definitely be making them again.
Shahzaib Sagar
[email protected]These potatoes are the perfect side dish for any occasion. They're easy to make, delicious, and they look beautiful on the plate. I will definitely be making these potatoes again and again.
Syed asad Abbas
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The potatoes are creamy and flavorful, and the crispy shallots add a nice touch. I highly recommend this recipe!
Ivy Prisca
[email protected]These potatoes are so easy to make and they're always a hit with my family. I love that I can make them ahead of time and then just reheat them when I'm ready to serve.
Muhammad Jazuli Idris
[email protected]I made these potatoes last night and they were delicious! I used Yukon Gold potatoes, which are my favorite type of potato. The potatoes were creamy on the inside and crispy on the outside. I will definitely be making these again.
Trudy Shine
[email protected]Jacques Pepin is a master chef. I've been cooking his recipes for years and they never disappoint. These Yukon Gold Potatoes are no exception. Thanks for sharing this great recipe!