Smashed Potatoes
Adapted loosely from Rachael Ray's Yukon Gold Potatoes: Jacques Pepin Style
Serves 6

3 pounds baby Yukon gold potatoes, washed
Freshly ground black pepper
2 cups chicken stock
2 cups water
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

Place the potatoes in a deep 12-inch skillet and add salt and pepper, to taste. Cover potatoes almost completely with chicken stock and water (add more water if needed), add the butter and cover skillet with a lid.

Cook the potatoes on high to medium-high heat in the stock until almost tender, about 10-20 minutes, depending upon the size of the potatoes.

Once tender (you can poke a knife in the potato and it is soft) remove the lid and allow the stock to evaporate, about another 10-15 minutes. Once the stock has evaporated pop each potato using a large flat metal spatula or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, about 4-5 minutes per side, 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.