RECIPE FOR PARSLEY POTATOES RECIPES

Name: Yukon Gold Potatoes: Jacques Pepin Style
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: french
Ingredients: 3 pounds baby Yukon gold potatoes; Salt; Freshly ground black pepper; 3 cups chicken stock; 3 tablespoons butter; 2 to 3 tablespoons freshly chopped parsley leaves

YUKON GOLD POTATOES: JACQUES PEPIN STYLE RECIPE | RACHAEL ...

Yukon Gold Potatoes: Jacques Pepin Style Recipe | Rachael ... image

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

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.

PARSLEY POTATOES RECIPE - BETTYCROCKER.COM

Parsley Potatoes Recipe - BettyCrocker.com image

Betty Crocker 4-Ingredient Dinners shares a recipe. So simple, so good! Now you know just how to create this favorite side dish.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 4

Ingredients

10 to 12 new potatoes, about 1 1/2 pounds
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley
Salt and pepper

Steps:

Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

Nutrition Facts : Calories 185 , CarbohydrateContent 25 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 300 mg

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YUKON GOLD POTATOES: JACQUES PEPIN STYLE RECIPE - FOOD NET…

From foodnetwork.com
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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.

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1. Preheat the oven to 180ºC/gas 4.
2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
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