Yukon Golds Jacques Pepin Style

1.5 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
2 cups chicken stock
2 tablespoons butter
1-2 tablespoons freshly chopped parsley leaves

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 2 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 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.

Quite tasty! Adapted from Rachael Ray's recipe.