Yukon Gold Potatoes Jacques Pepin Style Recipe
Adapted  from Rachael Ray
Show: Food Network Specials
Episode: Rachael Ray's Holiday Feast  , 2007


3 pounds baby Yukon gold potatoes
Salt and freshly ground black pepper
3 cups chicken stock (or beef broth)
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves
1/4 cup sliced onion(my addition)

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, add the onion 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.