From the Rachael Ray show... We love these. Simple and yummy!
3 pounds of small Yukon gold potatoes
salt & pepper
3 cups chicken stock
3 tablespoons butter
2-3 tablespoons freshly chopped parsley (optional)
Place the potatoes in a deep large skillet and add salt and pepper to taste. Cover potatoes halfway with chicken stock, add the butter and cover skillet with a lid. Cook 5-8 minutes depending on the size of the potatoes. Remove lid and cook on medium high until stock evaporates (the butter will brown the bottom of the potatoes). Once the stock has evaporated pop each potato using a ladle (do not smash just flatten). Allow the potatoes to brown on both sides, about 5 minutes, re-season with salt and pepper if needed or desired. Remove potatoes from skillet to serving tray and garnish with parsley if desired.