- Difficulty: Easy
- Servings: 6
- Nutrition per Serving: (based on 6 servings) Calories: 272 Total Fat: 7 g Saturated Fat: 4 g Carbohydrates: 45 g Dietary Fiber: 5 g Sugars: 4 g Protein: 8 g Cholesterol: 19 mg Sodium: 829 mg
- Total Time: 25 minutes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Ingredients
- 3 pounds small Yukon gold potatoes
- Kosher salt
- Freshly cracked black pepper
- 3 cups chicken broth
- 3 tablespoons unsalted butter
- 2 to 3 tablespoons chopped fresh parsley
Instructions
- Discover the magic of Jacques Ppin's genius technique: Arrange the small Yukon gold potatoes in a single layer in a large, deep skillet. Season generously with kosher salt and freshly cracked black pepper.
- Pour in chicken broth until the potatoes are halfway submerged, add the butter, and cover with a lid. Simmer over medium heat until nearly tenderabout 5 to 8 minutes, depending on sizebuilding irresistible flavor as they steam.
- Uncover and let the broth reduce completely, about 5 minutes, concentrating the rich taste.
- Gently press each potato with a ladle or spoon just until the skin cracksdon't smash! This clever step lets them soak up even more flavor while crisping beautifully.
- Keep cooking, turning occasionally, until golden and lightly crisp on all sides, about 5 more minutes. Taste and adjust seasoning for perfection.
- Transfer to a serving dish and shower with chopped fresh parsley for a burst of color and herbaceous freshness. Serve hot and watch them disappearthese potatoes will steal the show at any table!
Optional Variations: Elevate with a squeeze of fresh lemon juice or a thyme sprig during simmering for an unforgettable twist.
