Pepin Potatoes {aka Smashed Potatoes}

We affectionately call these “Pepins.”  Jacques Pepin has shared many wonderful recipes with the world, but these potatoes were a gift to us all.  Baby Yukon Gold Potatoes braised in buttery chicken broth, then gently ‘smashed’ and allowed to caramelize in the pan.

Place potatoes in a heavy bottom skillet.  Add butter, salt, pepper and cover half way with chicken broth.  Simmer covered on medium-low until potatoes are tender, about 10 – 15 minutes.

Remove lid and continue to simmer until broth has evaporated, another 5 minutes or so.

Use the back of a ladle or large spoon and crack the potatoes.  Don’t mash them, just break them open.  Allow potatoes to brown, then gently turn them over and brown the other side.  Adding a little extra butter to encourage browning never hurts.

To serve, place Pepin Potatoes in a serving bowl; dot with butter and sprinkle with fresh parsley.  Smashed Potatoes are so versatile.  They’re wonderful served along side a roast of any kind or we love them in place of fries with a nice juicy burger.

Pepin Potatoes {aka Smashed Potatoes}

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 2 lb. baby Yukon gold potatoes
• 2 Tbl. butter
• 2 cups chicken or vegetable broth
• salt and pepper
• fresh parsley to garnish

Instructions

 

• Place potatoes in a single layer in a heavy bottom pan. Dot with butter. Add enough chicken broth to come half way up potatoes. Season with salt & pepper.
• Simmer covered over medium-low heat until potatoes are fork tender, about 15 minutes.
• Remove lid and continue to cook until liquid has evaporated, about 5 minutes.
• Using a ladle or back of a large spoon, crack each potato. Brown potatoes on each side, adding butter if needed.
• Remove to a serving bowl and sprinkle with chopped fresh parsley.