Crispy Yukon Gold Potatoes with Herb Butter
Inspired by the culinary finesse of Jacques Pepin, this dish elevates simple baby Yukon Gold potatoes to new heights. Featuring a delightful balance of flavor and texture, the potatoes are first simmered in rich chicken stock and finished until perfectly crispy. This recipe showcases a clever technique of 'popping' the potatoes, which not only enhances their surface area for browning but also infuses them with flavor. Perfect as a side dish for holiday feasts or family gatherings, these potatoes will quickly become a cherished favorite on your dinner table.
8
Servings
N/A
Calories
6
Ingredients
Ingredients
baby Yukon Gold potatoes
3 lbs (washed)
salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
chicken stock
3 cups (liquid)
butter
3 tablespoons (unsalted)
parsley
2 tablespoons (chopped)
Instructions
1
Begin by thoroughly washing the baby Yukon Gold potatoes. Place them in a deep skillet and season generously with salt and freshly ground black pepper to taste.
2
Pour enough chicken stock into the skillet to cover the potatoes halfway, approximately 3 cups. Add the butter on top of the potatoes and cover the skillet with a lid.
3
Bring the stock to a gentle simmer and cook the potatoes until they are almost tender, which will take about 5 to 8 minutes depending on their size.
4
After the potatoes are nearly tender, remove the lid and increase the heat slightly. Allow the stock to evaporate completely, which should take around 5 minutes.
5
Once the stock has evaporated, carefully pop each potato using a ladle or large spoon, creating a small crack in the skin without smashing them.
6
Leave the popped potatoes in the skillet to brown on each side, approximately 3-4 minutes per side, ensuring they develop a crispy outer layer. Reseason with salt and pepper if desired.
7
Once the potatoes are golden and crispy, transfer them to a serving platter and generously garnish with chopped fresh parsley for a burst of color and freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Yukon Gold Potatoes with Herb Butter?
This is a side dish inspired by Jacques Pepin featuring baby Yukon Gold potatoes simmered in chicken stock and butter, then browned until crispy.
Who inspired this potato recipe?
The recipe is inspired by the culinary finesse of renowned chef Jacques Pepin.
What is the 'popping' technique used in this recipe?
The 'popping' technique involves using a ladle or large spoon to create a small crack in the potato skin without smashing it, which increases surface area for browning.
How many servings does this recipe make?
This recipe is designed to serve 8 people.
What type of potatoes are best for this dish?
Baby Yukon Gold potatoes are best because of their creamy texture and ability to hold their shape during the simmering and popping process.
Can I use regular potatoes instead of baby Yukon Gold?
While baby Yukon Golds are ideal, you can use other small waxy potatoes, though the texture and flavor may vary slightly.
What liquid is used to simmer the potatoes?
The potatoes are simmered in chicken stock to infuse them with extra flavor.
How much chicken stock do I need?
You will need approximately 3 cups of chicken stock, or enough to cover the potatoes halfway in the skillet.
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock can be used as a direct substitute for chicken stock to make the dish vegetarian-friendly.
Why is butter added during the simmering process?
The butter adds richness during simmering and remains in the pan to help fry the potatoes once the stock evaporates.
How long do the potatoes simmer?
The potatoes should simmer for about 5 to 8 minutes until they are almost tender.
How do I know when the potatoes are ready to be popped?
They are ready to be popped once the chicken stock has evaporated completely and the potatoes are nearly tender.
What should I use to pop the potatoes?
A ladle or a large spoon is recommended to gently crack the skins.
Do I need to peel the potatoes?
No, the potatoes should be left unpeeled to achieve the desired crispy texture and look.
How long does it take to brown the potatoes?
The potatoes should be browned for approximately 3 to 4 minutes per side.
What is the total estimated cooking time?
Including simmering, evaporation, and browning, the total cooking time is approximately 20 to 25 minutes.
Can I make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free butter alternative or a high-quality cooking oil.
Is this dish suitable for vegetarians?
As written, it uses chicken stock, but it can be made vegetarian by using vegetable stock.
How do I garnish the final dish?
Garnish the potatoes generously with 2 tablespoons of chopped fresh parsley before serving.
What makes these potatoes so crispy?
The combination of the popping technique and browning them in the residual butter after the stock evaporates creates a very crispy exterior.
Can I use dried parsley instead of fresh?
Fresh parsley is recommended for the best flavor and color, but dried parsley can be used in a smaller amount if fresh is unavailable.
What are good main dishes to serve with these potatoes?
These potatoes pair perfectly with roasted meats, holiday turkeys, or family-style chicken dinners.
Are these potatoes good for holiday feasts?
Yes, they are described as a perfect side dish for holiday feasts due to their elevated flavor and appearance.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I prepare these potatoes ahead of time?
You can simmer the potatoes ahead of time, but for the best texture, the popping and browning steps should be done just before serving.
What size skillet should I use?
Use a deep skillet large enough to hold 3 lbs of baby potatoes in a single layer for even cooking.
Should I season the potatoes before or after cooking?
Season them with salt and pepper at the beginning of the process and again after browning if needed.
How much butter is required?
The recipe calls for 3 tablespoons of unsalted butter.
What is the texture of the inside of the potato?
The inside remains creamy and tender, contrasting with the crispy, browned outer skin.
Why must the stock evaporate completely?
Complete evaporation ensures that the potatoes can fry in the remaining fat to become golden and crispy rather than just being boiled.