• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, D, E
MineralsPotassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. About 2 pounds baby Yukon gold potatoes

  2. 2 to 2 1/2 cups chicken stock

  3. 2 tablespoons extra-virgin olive oil

  4. Freshly ground black pepper

  5. 2 tablespoons butter

  6. 1/2 to 2/3 cup shredded Parmigiano-Reggiano ,

  7. 2 handfuls

Instructions Jump to Ingredients ↑

  1. Put the potatoes in a medium pot in a single layer. Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil . Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes. Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher. Crisp the potatoes a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss.

  2. Transfer to a serving dish and serve.


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