#8 :: Yukon Gold Potatos : Jacques Pepin Style

One of the first things I learned during this project is that chicken stock only stays good for 7 days in the refrigerator. To make sure it didn't go to waste, I looked for a side dish recipe I could use it on today. Since I had extra Yukon gold's left from the chicken hash, this recipe was perfect.

This recipe took me a LOT longer than Rachael Ray said it would. :) I used medium heat, and now I'm thinking maybe I should have cooked it on high? They just seemed like a lot of work, but it was a much healthier side dish for a burger instead of fries. Anyway, the taste was good, they just weren't done cooking until half an hour after our burgers..... so we had a 2 course lunch.

Ingredients

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

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.

Makes 6 servings.

Recipe from Rachel Ray's Holiday Feast on Food Network.

Star Rating: 3 out of 5 stars