Jacques Pepin Braised Potatoes

Ingredients

• 2 pounds baby Yukon gold potatoes
• Salt
• Freshly ground black pepper
• 2 cups chicken stock
• 2 tablespoons butter
• Freshly chopped parsley leaves

Directions

1. Place the potatoes in a skillet with a lid and add salt and pepper, to taste. The potatoes should be in a single layer without much excess space.
2. Cover potatoes halfway with chicken stock, add the butter and cover skillet with a lid.
3. Cook the potatoes over medium in the stock until almost tender, about 15 minutes, depending upon the size of the potatoes.
4. Remove the lid and allow the stock to evaporate, about another 5 minutes.
5. 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.
6. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.