Cracked potatoes

Serve 6            Prep 5 min           Cook 20 min

Ingredients

• 3 lbs baby gold potatoes
• 3 cups chicken stock
• 3 Tbsp butter
• 2-3 Tbsp chopped parsley
• salt, pepper to taste
• 1tsp red pepper flakes (optional)

Directions

1. Place the potatoes in a shallow wide skillet and add salt and pepper, to taste. 
2. 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, about 5 to 8 minutes, depending upon the size of the potatoes. 
3. Remove the lid and allow the stock to evaporate, about another 5 minutes. 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 skillet and place onto a serving platter, garnished with the parsley.