AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
Smashed potatoes are one of my favorite ways to prepare Yukon Gold potatoes. A perfect side to almost anything; tonight, in our house they are accompanying slow cooked pork. Make sure you let them brown well on both sides so they are delicious and crisp.
Adapted loosely from Rachael Ray's Yukon Gold Potatoes: Jacques Pepin Style
3 pounds baby Yukon gold potatoes, washed
Freshly ground black pepper
2 cups chicken stock
2 cups water
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves
Place the potatoes in a deep 12-inch skillet. Cover potatoes almost completely with chicken stock and water (add more water if needed),
add the butter, season with salt and pepper and cover skillet with a lid.
Cook the potatoes on high to medium-high heat in the stock until almost tender, about 10-20 minutes, depending upon the size of the potatoes.
Once tender (you can poke a knife in the potato and it is soft) remove the lid and allow the stock to evaporate, about another 10-15 minutes. Once the stock has evaporated pop each potato using a large flat metal spatula or large spoon, creating a small crack in each, but do not flatten completely.
Allow the potatoes to brown on each side, about 4-5 minutes per side, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnish with the parsley.