Baby Yukon Gold Potatoes

I'm going to sound very un-American here.  In general, I don't like potatoes.  I don't like mashed potatoes, french fries, potato chips, baked potatoes are only ok as long as they're covered in sour cream, and the list goes on.  I just don't think their flavor is very good, and the effort it takes to enhance the flavor to the point in which I'll eat them seems too intense.  B loves potatoes pretty much every way they come.  So, again, marriage is all about compromise, right?  I found this recipe for baby yukon golds, cooked in broth with butter and some herbs.  Easy, and therefore exactly what I'm looking for.  The original description mentions browning of the skin, which, in my experience, is where the potato flavor that I actually like comes from.  I decided to give these a shot, and was very impressed.

Serves 4 as a side dish

Ingredients:
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

How:
 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

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