Friday, November 18, 2011

Athena's version of Jacques Pepin Potatoes

Athena here to bring you one of my family's favorite dishes. I saw this recipe being made on a Rachel Ray Show so I had to try it. I modified a little to appease my family. This is always a hit and I am asked to make it all the time. What I love about this recipe is you can be modify into a "skinny" version fairly easy by eliminating the butter and parmesan. Still just as tasty.

Picture from Food Network


* 3 pounds baby Yukon gold potatoes (red potatoes work just as well)
* Salt
* Freshly ground black pepper
* 3 cups chicken stock
* 3 tablespoons butter
* 1/4 cups parmesan cheese
* 2 to 3 tablespoons freshly chopped parsley leaves (optional)


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 15 minutes, depending upon the size of the potatoes. Remove the lid pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to absorb the remaining liquid and brown on each side. Sprinkle the parmesan over the top of the potatoes and return the lid to the pan. Let sit, without the burner on for 2-3 minutes while the parmesan "melts". Remove the potatoes from the skillet and place onto a serving platter, garnished with the parsley.

All the flavor absorbs right into the potato. No reason to add any other toppings.

Original recipe posted here: