There were some lovely little baby Yukon Gold potatoes in my produce box this week. It was only about 1.5 lbs worth (which, as you probably know, isn’t a whole lot of potatoes – they’re heavy little suckers), so I needed a recipe that would maximize their potential.
I considered simply roasting them, but then I remembered a recipe I’d seen many years ago from Jacques Pepin – tiny little smashed discs of potatoes cooked on the stovetop.
1.5 lbs yukon gold potatoes
1.5 cups chicken stock
2 tablespoons butter
1/4 cup fresh parsley or 1 tablespoon dried
salt to taste
Place potatoes, stock and butter in covered saute or chef’s pan over medium heat. Let them come to a boil and cook 5-10 minutes, until potatoes are tender. Remove the lid and add the parsley. Taste for salt at this point – add if necessary.
Continue cooking until stock has evaporated. Once all liquid is gone, gently smash each potato with a fork – be careful not to press to hard – you really just want to split them slightly. Let potatoes brown on first side, then flip over and let brown on second side.
These are a great little side dish – soft and tender on the inside, crispy and brown on the outside – kind of like mashed potatoes enrobed in a crispy skin. We served ours with meatloaf and a simple spinach salad.