Anybody have the recipe for Rachel Ray's slightly smashed new potatoes from Jacques Pepin?!


Question: Around last weekend, an holiday episode of Rachel Ray was on, where she made these new potatoes in chicken stock and butter, and slightly smashed them with a glass cup... she said the recipe was originally from Jacques Pepin. I want to make these for a Christmas party but didn't catch the details!! Recipe doesn't seem to be on foodtv.com - I checked all of Rachel's recent holiday episodes, and also searched for the recipe... nothing. Any help would be appreciated, thanks!!!


Answers: Around last weekend, an holiday episode of Rachel Ray was on, where she made these new potatoes in chicken stock and butter, and slightly smashed them with a glass cup... she said the recipe was originally from Jacques Pepin. I want to make these for a Christmas party but didn't catch the details!! Recipe doesn't seem to be on foodtv.com - I checked all of Rachel's recent holiday episodes, and also searched for the recipe... nothing. Any help would be appreciated, thanks!!!

Ok...well I don't remember the exact measurements but the process was this..baby yukon gold potatoes.....enough to fill the bottom of a large heavy skillet...chicken sock...enough to come about half way up the potatoes...butter...let's say 1/2 stick...salt pepper...cover potatoes....bring to boil...knock back heat...simmer until just about tender...just shy...then take cover off...let liquid evaporate ....using the bottom of a smooth bottomed glass...she used the bottom of her EVOO decanter smash them gently just until they break slightly......then the butter will work on them to crisp up...when 1 side is brown...turn over and brown other side...there you are Pepin Potatoes..good luck

I saw that and I think all she did was cook the potatoes in water not until they were real done or they would fall apart. Then just put evoo in the pan and sort of browned them up after lightly smashing them.

She boiled the potatoes (2 pounds Yukon Gold) for ten minutes. In a seperate bowl (glass), she combined sour cream (quarter cup) with chives, salt and pepper. She has another recipe that is the same but adds 2 cups of shredded cheddar cheese. I added my own touch (and extra calories) by increasing the sour cream to half a cup and adding a quarter cup of cream cheese.

You place your potatoes in the pan and add salt and pepper. Then you add about 3 cups of chicken stock. You want a large pan so that all of the potatoes are in a single layer and add about a stick of butter to the pan. You place a lid on the pan and cook the potatoes until all the liquid has evaporated and the potatoes begin to brown. Then you take a glass and gently smash the potatoes. When they have browned on one side you flip them. When the other side is brown, place on a plate and serve.
Have a Merry Christmas!

i remember and this is the correct recipe:


3lb. baby yukon gold potatoes
3 cups chicken stock
1/4 to1/2 sticks of butter
salt & pepper


Place potatoes in a skillet, cover potatoes with chicken stock ; add 1/4 to 1/2 stick of butter , cover skillet with a lid . Cook potatoes in the stock until stock has evaporated and the potatoes start to brown.





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