Vegetable Side: Skillet Yukon Potato

By SharonE

Ingredients

• 3 pounds baby yukon gold potatoes
• salt
• freshly ground pepper
• 3 cups chicken stock
• 3 tbs. butter
• 2 to 3 tbs. freshly chopped parsley leaves

Details

Adapted from foodnetwork.com

Preparation

Step 1

Cut potatoes in half (in quarters if large). Place potatoes in 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 8 to 12 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 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.