YUKON GOLD ROASTED POTATOES RECIPE RECIPES

Steps:

• Heat oven to 400°F
• Place garlic on foil,  spray with oil and season with salt
• Form a pouch and roast 45 to 60 minutes until very tender and deep golden
• Cool the garlic, then squish from the skin
• Paste the garlic
• Listicle: Rachael Ray 6-Quart Covered Stockpot Place potatoes in pot and cover with water by a couple inches
• Season with salt, cook to tender, then drain and return to hot pot to evaporate the last of the water
• Heat milk and butter in small pot
• Transfer the potatoes to a food mill and mill back into hot pot
• Stir in the garlic, hot milk and butter and season with salt and white pepper to taste
• Keep warm, covered, in a low-simmer water bath in a larger skillet (a bain marie)

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.