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."
Check out the recipes below so you can choose the best recipe for yourself!
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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