Chicken Stock Potatoes

We probably eat potatoes once a week, so I’m always trying to come up with new ways to fix them. Yukon gold potatoes already have such a rich, buttery flavor. When you cook them in chicken stock, the flavor is taken to a whole new level. This is a super simple and quick recipe that will pair well with almost any main dish.

Ingredients

2 lbs baby Yukon gold potatoes

2 – 2½ cups chicken stock

3 T butter

1 clove garlic, finely minced

1 t salt

½ t pepper

Place potatoes in a single layer in a large skillet set over medium-high heat. Cover potatoes halfway with chicken stock, then add the butter, garlic, salt, and pepper. Cover and cook 5-7 minutes, until almost tender.

Remove the lid and let stock evaporate, about 5-10 minutes. Once the stock has evaporated, press down on each potato, cracking the skin, but do not mash. Brown potatoes on each side, about 2 minutes per side. Season with additional salt and pepper as desired before serving.