Best 4 Yukon Gold Potatoes Jacques Pepin Style Recipes
Looking for a simple yet delicious recipe to prepare "Yukon Gold Potatoes Jacques Pepin Style"? This classic French dish is a delightful combination of roasted potatoes and a creamy sauce, complemented by the earthy flavor of Yukon Gold potatoes. With its crispy exterior and fluffy interior, these potatoes are sure to be a hit at your next gathering. This easy-to-follow recipe will guide you through the steps of creating this timeless dish, providing tips and suggestions to ensure perfect results. So, gather your ingredients, let's embark on a culinary journey, and discover the secrets to crafting the perfect "Yukon Gold Potatoes Jacques Pepin Style."
Let's cook with our recipes!
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 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.
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
From Rachael Ray's Holiday Feast Program 2007. These are delicious and easy. We use a glass to push down on the potatoes to "pop" them.
Provided by kbksmama
Categories Potato
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 292.1, Fat 7.4, SaturatedFat 4.1, Cholesterol 18.9, Sodium 222.3, Carbohydrate 50, Fiber 4.1, Sugar 3.9, Protein 7.4
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
Make and share this Yukon Gold Potatoes: Jacques Pepin Style recipe from Food.com.
Provided by Brookelynne26
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 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.
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
Steps:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 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.
Tips:
- Yukon Gold potatoes are a great choice for this recipe because they hold their shape well and have a creamy texture.
- If you don't have Yukon Gold potatoes, you can use another type of waxy potato, such as red potatoes or fingerling potatoes.
- Make sure to cut the potatoes into even-sized pieces so that they cook evenly.
- Don't overcrowd the potatoes in the pan. If you are using a small pan, cook the potatoes in batches.
- Be patient when cooking the potatoes. It takes time for them to get golden brown and crispy.
- Don't stir the potatoes too often. Stirring them too much will break them up and make them mushy.
- Season the potatoes with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Serve the potatoes immediately with your favorite dipping sauce.
Conclusion:
These Yukon Gold Potatoes Jacques Pepin Style are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy on the outside and creamy on the inside, and they are sure to be a hit with your family and friends. So next time you are looking for a new side dish, give these potatoes a try!
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