Seriously Succulent Sides Part II: New Gold Potatoes- JP Style

This recipe comes from The Food Network, but originates from Jacques Pepin. Super basic recipe that can easily be a dinner staple. I adapted the times to what worked for me and omitted the parsley...not really my thing.

2 Lbs. New Gold Baby Potatoes
2.5 Cups Chicken Broth (recipe calls for stock- I only had broth on hand)
3 Tbsp. Butter
Salt
Pepper


In a deep pan, add potatoes and fill with broth until it covers them half-way. Season with salt and pepper, add the butter and put the lid on. Cook on high heat for about 8 minutes, until potatoes become tender. Remove the lid and continue to cook on a high temperature to let the broth evaporate. The recipe says it takes about 5 minutes-- it took mine about 10. Once the broth has evaporated, make a small cut into each potato. Turn down the heat a little and brown the potatoes- an additional 3-5 minutes of cooking and turning to get crisp.

Remove from heat and serve. They are buttery with a salty crisp on the outside and tender on the inside. Sprinkle with smoked paprika if you want. I love when I find such a simple recipe.

Enjoy,
e