Jacques Pepin's Potatoes Fondantes

One of the lessons I've learned is to ALWAYS trust a Frenchman with your potatoes. I mean seriously now, they know their way around a potato, or two. This recipe for Jacques Pepin's Potatoes Fondantes will go down as being one of THE BEST potato recipes around, which is saying something.

After I tasted these I was actually kinda mad. In a "Why didn't I discover these potatoes sooner" kinda way. I mean the recipe is so simple, yet when you're putting it together you just know that it will be delicious, without a doubt.

Think about it. Baby Yukon potatoes simmering in a bath of chicken stock and butter until all the liquid is absorbed and the potatoes are creamy and tender. Then you press them with a back of a ladle, just until they pop, and the butter that was absorbed into the potatoes is enough to lightly brown them on each side. I don't care what herb you top them with, they are simply delectable! Crispy on the outside, creamy and flavorful on the inside. The perfect side dish. One that is so easy, and so delicious, you will be making it over and over again. A reminder that food need not be complicated, or fussy, to be delicious. Do me a favor and don't miss out on these!

Potatoes Fondantes

Adapted from Food Network

by Jacques Pepin

Serves 4-6

3 pounds baby Yukon potatoes

salt and black pepper

3 cups chicken stock

3 tablespoons butter *

2 to3 tablespoons freshly chopped parsley leaves*

Notes: I needed a little more chicken stock by accident and it didn't all boil out so I had to ladle out about a cup. I also used about 5 tablespoons butter because I was worried that when I removed some of the stock I was removing some of the butter, so I added in another two tablespoons. You could definitely garnish with parsley leaves, but I was in the mood for chives, so I opted to use them instead.

Place the potatoes in a deep skillet and add salt and pepper, to taste. 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, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley or herb of your choice.