Pan-Steamed Yukon Gold Potatoes Finished with a Golden Crust ~ By Bonnie Banters

As adapted from Rachael Ray's recipe for Yukon Gold Potatoes:  Jacques Pepin Style

Serves approx. 4


  • 1 1/2 lbs. medium-size Yukon gold potatoes, cleaned and quartered (do not peel)
  • Salt and freshly ground black pepper to taste
  • 14 oz. can or 1 3/4 c. chicken broth or stock
  • 1 1/2 TB salted butter
  • Parsley or rosemary stem for garnish


  1. Place potato slices in a medium-size deep skillet and season with salt and pepper to taste.
  2. Pour the chicken broth or stock over the potatoes, add the butter, bring to a boil and reduce the heat to medium.
  3. Cover the skillet with a lid and cook the potatoes until almost tender, about 5-8 minutes.
  4. Remove the lid and allow the broth or stock to evaporate, approximately 10-12 minutes more.
  5. Brown the potato quarters on all sides, about 5 additional minutes.   If needed, add more salt and pepper to taste.
  6. Serve on a platter or in a bowl and garnish with a parsley or rosemary stem. 
  7. Leftovers may be reheated in a 400º oven in a shallow pan (lined with foil and sprayed with a non-stick cooking spray) for about 10 minutes, or until hot.

You'll truly enjoy these gratifying pan-steamed potatoes as a delectable and easy side to your meat and poultry dishes!

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