Yukon Gold Potatoes: Jacques Pepin Style

Ingredients

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

Instructions

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 on 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 potatoes to brown on each side, another 5 minutes and re-season with salt and pepper, if desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with parsley.