Recipe from Kim Harville of Clarkston, Mo.
4-8 Yukon gold potatoes
Salt and freshly ground black pepper
3 c chicken stock
1 can cream of onion or celery soup
2 to 3 Tbsp freshly chopped parsley leaves
1. Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock and soup mixed together. Cover skillet with a lid.
2. Cook the potatoes in the stock until almost tender. Remove the lid and allow the stock mixture to evaporate, about another 5 minutes.
3. 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.
Yield: 4-8 Servings