Ingredients
- 3 pounds baby Yukon gold potatoes
- Salt
- Freshly ground black pepper
- 3 cups chicken stock
- 1-2 tablespoons butter (recipe calls for 3)
- 2 to 3 tablespoons freshly chopped parsley leaves (I use dry)
Directions
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.
Source for recipe & picture
- 3 pounds baby Yukon gold potatoes
- Salt
- Freshly ground black pepper
- 3 cups chicken stock
- 1-2 tablespoons butter (recipe calls for 3)
- 2 to 3 tablespoons freshly chopped parsley leaves (I use dry)
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.
Source for recipe & picture
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