I could go on and on about how great my steak was (and believe me, it was), but I won't. Instead, I'm going to tell you that you need to make these potatoes.
Yukon Gold Potatoes - Jacques Pepin Style
Recipe by Jacques Pepin, via FoodNetwork
Serves 2-3
Prep Time - 5 min
Cook Time - 20 min
INGREDIENTS
1 lb baby Yukon Gold Potatoes
salt & freshly ground pepper
1 cup chicken stock (not broth)
1-2 TBSP butter
DIRECTIONS
Place the potatoes in a skillet (roughly to fit all the potatoes) and season them with salt & pepper. Add chicken stock to the pan, until chicken stock is about 1/2 the way up the potatoes. Add the butter. Cover the skillet and cook on medium to medium-high heat until they are almost tender, about 8 minutes.
Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated, press down on each potato with a ladle or large spoon, creating a small crack in each. Do not mash. Cook for a couple of minutes, and then flip. Allow them to brown on both sides, about another 5 minutes. Re-season with salt & pepper if necessary.
Serve with sour cream, preferably with sour cream with chives, to dip.
3 comments:
This looks like a great potato recipe. Though I will be trying it with red skin potatoes (since I already have those).
Yum, these look delicious. Thanks for sharing.
I love how easy this recipe is and yukon gold is my fave type of potato (next to sweet potatoes!)
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