Flat Potatoes

2-3 pounds small red or Yukon gold potatoes, washed
1 box chicken stock (32 ounces)
1/4 cup butter
Kosher salt & course ground pepper to taste

In a large pan melt butter and add potatoes and pour stock just enough to cover potatoes. Cook on medium high until stock is all but evaporated. this should take 20 - 30 minutes. The butter will remain in the pan after the stock has evaporated and will finish the potatoes. Slightly smash potatoes flat with a masher or a vegetable type can...I've even used a small cooking pot. let the potatoes cook in the butter until lightly browned. Add salt and pepper to taste.


I served these with my St. Paddy's Day meal.

Yukon Gold Potatoes- Jacques Pepin Style

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.