Maris piper potatoes: Jacques Pepin style

  • 1 1/3-kg baby Maris piper potatoes
  • Salt
  • Freshly ground black pepper
  • 700ml chicken stock
  • 45g butter
  • 2 to 3 tbsps freshly chopped parsley leaves
1) Place the potatoes in a deep frying pan and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 700ml, add the butter and cover pan with a lid.

2) 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.

3) 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.

4) Remove the browned potatoes from the pan and place onto a serving platter, garnished with the parsley.

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