Yukon Gold Potatoes: Jacques Pepin Style - cooking recipe

Ingredients

3 lbs baby yukon gold potatoes
salt
fresh ground black pepper
3 cups chicken stock
3 tablespoons butter
2 tablespoons parsley, chopped

Preparation

Place potatoes in a deep skillet and season with salt and pepper, to taste.
Cover potatoes half way with chicken stock, about 3 cups, add the butter and cover skillet with lid.
Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending on 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 and reseason with salt and pepper if desired.
Remove potatoes to serving platter and garnish with parsley.