Featured Pinch Tips Video
- 3 pounds baby yukon gold potatoes
- salt and freshly ground black pepper
- 3 c chicken stock
1Place potatoes in a skillet and add salt and pepper, to taste. Cover potatoes with chicken stock, add about 1/4 to 1/2 stick butter and cover skillet with a lid. Cook the potatoes in the stock until slightly tender.Remove lid and let stock evaporate and the potatoes start to brown.
Lightly crack potatoes with a jar,when brown on one side turn over brown on other side.