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!Print
Delicate yukon gold potatoes are steamed and then covered in butter and parmesan cheese. Quite likely to become your next favorite side dish.
- 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
- 2/3 cup Parmesan cheese
- Put the potatoes in a medium pot or skillet in a single layer.
- Pour in enough chicken stock to come 1/4-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.