I love potato side dishes because they are cheap, filling, and almost everyone likes them. When I saw this potato recipe on the Rachael Ray show, I knew I had to give them a try. She calls them “Butter and Parm Squished Potatoes” but I renamed them since I didn’t really squish mine like she did. I had never cooked potatoes this way but the idea intrigued me. They turned out great and I for sure plan to make this recipe part of the rotation. Just look at them! Yum!
Start by washing about 2 pounds of Yukon potatoes.
Put the potatoes in a medium pot or skillet in a single layer. Pour in enough chicken stock to come up 1/4-inch of the sides of the potatoes, and add the extra-virgin olive oil.
Cover the pot and bring the chicken stock to a boil. Reduce heat to simmer and steam for 10-15 minutes. Test to make sure potatoes have softened a bit. If so, remove the lid, raise the heat, and continue to cook until all of the chicken stock has been reduced (evaporated).
Make sure to pin this recipe for future dinners!
- 2 pounds washed and dried Yukon potatoes
- 2-2.5 cups chicken stock Here is how to make your own
- 2 tablespoons extra virgin olive oil
- Ground black pepper
- 2 tablespoons butter
- ⅔ cup Parmesan cheese
- Put the potatoes in a medium pot or skillet in a single layer.
- Pour in enough chicken stock to come ¼-inch up the sides of potatoes. Add the extra-virgin olive oil.
- Cover, bring chicken stock to a boil, reduce heat to simmer, and steam for 10-15 minutes.
- Remove the lid, raise the heat, and reduce the stock. (Cook it until it evaporates)
- When the stock evaporates, squish potatoes to flatten them a bit with a masher or fork.
- Crisp the potatoes a few minutes on each side, then season with black pepper.
- Stir in the butter and cheese and toss.