Popped Potatoes

Directions

1. 1
   *Note: While I love salt, not everyone does, so if I use full sodium broth, I nix the salt from the recipe.
2. 2
   Place the potatoes in a deep skillet and add salt and pepper, to taste. I use a skillet that is just perfectly big enough to have them all sitting next to each other (touching, but no layers, and not tons of space either).
3. 3
   Cover potatoes halfway with chicken stock, about 3 cups. Add the butter and cover skillet with a lid.
4. 4
   Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes.
5. 5
   Remove the lid and allow the stock to evaporate, about another 5 minutes.
6. 6
   Once the stock has evaporated, pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash.
7. 7
   Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Garnish as desired.
8. 8
   Remove the browned potatoes from the skillet and eat!