Wednesday, March 2, 2011
Baby Yukon Gold Potatoes
Serves 4 as a side dish
1 1/2 lbs. baby Yukon gold potatoes
salt and pepper
1 1/2 c. chicken broth
1 1/2 T. unsalted butter
2 cloves garlic, minced
2 T. freshly chopped parsley leaves
Place the potatoes in a 12 in skillet and sprinkle with salt and pepper to taste. Cover halfway with chicken broth, add butter and cover. Cook on medium high until almost tender, about 7 to 10 minutes, depending on the size.
Remove the lid and allow the rest of the liquid to evaporate. Then, using a spoon, crack open each potato. Continue cooking another 5 minutes or so, allowing the skin to brown. Check for doneness with a fork. Add the garlic and parsley and cook 30 seconds more. Serve immediately (but be careful not to burn your mouth, these potatoes are hot potatoes!).
adapted from foodnetwork.com