i don’t know much about jacques pépin’s cooking except that he’s a french chef who co-starred in a cooking show with julia child. actually, i only found that out when i saw rachael ray make this recipe for potatoes that is in homage to him.
anyhoo, potatoes stewed in broth – be it chicken or vegetable stock – is amazingly tasty. i love it!
- 1 pound baby Yukon gold potatoes
- 1 can (15-ounce) low sodium chicken or vegetable broth
- 1-2 tablespoon canola oil
- 1 tablespoon freshly chopped parsley leaves
- sea salt and pepper, to taste
Place the potatoes in a deep skillet. Cover with chicken stock 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, add canola oil into the pan and shake the pan to spread the oil across the pan. 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.
Remove the browned potatoes from the skillet and place onto a serving platter. Garnished with parsley. Add sea salt and pepper to taste.
original recipe from Food Network Specials Rachael Ray’s Holiday Feast: Yukon Gold Potatoes: Jacques Pépin Style
* check out another jacques pépin style potato recipe i tried: garlic butter and parm potatoes