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Reviewed Yukon Gold Potatoes: Jacques Pepin Style

Jul 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Merci JP via RR for introducing me to a new technique for cooking potatoes! We always keep chicken stock from our butcher in our freezer. I really loved that the stock gave the potatoes so much flavor. I garnished with some parsley and a bit of Parmigiano-Reggiano instead of salt. I served them with beef sliders (1/2 sirloin 1/2 chuck) on brioche "

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