Best 4 Yukon Gold Potatoes Jacques Pepin Style Recipes
Indulge in a culinary journey with Yukon Gold Potatoes, prepared in the exquisite style of Jacques Pépin, a renowned French chef. These delectable potatoes, known for their buttery texture and golden hue, take center stage in a trio of tantalizing recipes. Embark on a tasteful adventure as we explore each dish, from the classic simplicity of Roasted Yukon Gold Potatoes to the savory delight of Yukon Gold Potato Gratin, and the elegant sophistication of Yukon Gold Potato Galette. Discover the secrets behind these culinary masterpieces and elevate your home cooking to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
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.
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
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
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
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
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.
Tips:
- Use Yukon Gold Potatoes: Yukon Gold potatoes are the best choice for this recipe because they hold their shape well and have a creamy texture.
- Boil the Potatoes Until Just Tender: Be careful not to overcook the potatoes, as they will become mushy.
- Mash the Potatoes With Heavy Cream: Heavy cream adds a rich, creamy flavor to the mashed potatoes.
- Season the Potatoes Generously: Be sure to season the potatoes well with salt, pepper, and garlic powder.
- Garnish With Fresh Herbs: Fresh herbs, such as chives or parsley, add a pop of color and flavor to the dish.
Conclusion:
Jacques Pepin's Yukon Gold Potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. Here are some additional tips that ensure success:- Use high-quality ingredients: fresh Yukon Gold potatoes, heavy cream, and fresh herbs will make the dish taste delicious.
- Don't overcook the potatoes: boil them until they are just tender, then drain and mash them immediately.
- Season the potatoes generously: use salt, pepper, and garlic powder to taste.
- Serve the potatoes immediately: they are best when served hot and creamy.
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