This potato recipe is so versatile, it goes with so many different main dishes. I cook them all the time and my family just gobbles them up!<p> This is not my original recipe, it is from famed chef Jaques Pepin
To start, we need to place olive oil in pan
Place chicken broth and potatoes in pan on medium heat, and place lid on.
Looking good already! Ok so now take of lid after 30 minutes of cooking on medium, and crank up the heat a bit to evaporate all that broth!
See how the chicken broth has evaporated! Now gently smash with a can of something.
This is how they look after they have been smashed and cooked on one side then flipped. Awesome right!
All done!
Ingredients:
8 baby Yukon gold potatoes
2 tablespoons olive oil
1 can of low sodium chicken broth
Salt
Ground black pepper
Directions: First drizzle olive oil in pan. Next pour 1 can low sodium chicken stock. Place potatoes in pan and sprinkle with salt and pepper. Cook on medium heat for about 30 minutes or until tender but not falling apart.
Continue to cook uncovered on medium-high heat. Watch carefully as the chicken stock evaporates. When the chicken stock has evaporated and potatoes start to sizzle a little, take a can of something, (I used another unopened can of stock) clean it off and firmly but gently smash the potatoes until flattened just a bit. Continue to cook on one side, then flip them gently to cook on other side just until browned a minute or two. Transfer to serving dish.
Serves 4
Try it and tell me what you think!
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