Potatoes Braised in ButterSeptember 19, 2016
Native to Peru, potatoes were an important part of the French diet during the 19th century and are still widely eaten today. Urbain Dubois features 44 potato recipes in his La cuisine classique. In his dictionary of food, Alexander Dumas writes of the potato, “This excellent vegetable was brought fro Virginia by the English admiral Walter Raleigh in 1585, and has since then preserved people from famine.” He goes on to say that the potato is not only healthy, but also inexpensive.
3 pounds baby Yukon gold potatoes
salt and pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons chopped parsley
Place the potatoes in a deep skillet and season generously with salt and pepper.
Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes.
Remove the lid and allow the stock to evaporate, about another 5 minutes.
Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, taste and adjust seasoning.
Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
Adapted from Jacques Pepin
photo credit: Carin Krasner