Butter and Parm Squished Potatoes
Recipe courtesy of Rachel Ray
- 1 pounds baby red (my pick) or Yukon gold potatoes
- 2 or so cups chicken stock
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/2 cup shredded Parmesan cheese
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 , reduce heat to 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 solid flat surface (like the bottom of a mug or small plate).
the potatoes a few minutes on each side.
Stir in the butter and and toss.