I love a good potato!  Growing up in the south, potatoes were basically their own food group.  There are thousands of ways to create a perfect side dish with this staple, but this is my favorite.  Growing up, we just knew them as “smashed taters”,  but the true recipe comes from Jacques Pépin,  a French–American chef, television personality, and author who is the namesake behind these delicious little delights.  If you are looking for something savory to impress your family/friends, try these little gems.  They are simply incredible.


My Favorite Jacques Pépin Potatoes




3 pounds baby Yukon gold potatoes
3 cups chicken stock
3 tablespoons butter
Salt to taste & freshly cracked black peppercorns
2 to 3 tablespoons freshly chopped parsley leaves
Half of a lemon and a handful of thyme, if desired



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.  This will depend upon the size of your potatoes, but somewhere between 10-12 minutes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated take the bottom of a glass, ladle or large spoon, and gently press each potato firmly individually creating a small crack in each.  Be careful not to completely smash them; otherwise, you will have potato soup!


Brown the potatoes on each side (around another 5-8 minutes) and then re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter.  Let them rest for a few minutes then garnished with the parsley.  (If you want, you can even add the juice of a lemon wedge spritzed over the top and add a little thyme for that extra deliciousness.