BBQ salmon, smashed potatoes grilled peach

Pepin Potatoes {aka Smashed Potatoes}

Cook time

30 mins

Total time

30 mins

Author: Jacques Pepin 

Serves: 4

Ingredients

• 2 lb. baby Yukon gold potatoes
• 2 Tbl. butter
• 2 cups chicken or vegetable broth
• salt and pepper
• fresh parsley to garnish

Instructions

1. Place potatoes in a single layer in a heavy bottom pan. Dot with butter. Add enough chicken broth to come half way up potatoes. Season with salt & pepper.
2. Simmer covered over medium-low heat until potatoes are fork tender, about 15 minutes.
3. Remove lid and continue to cook until liquid has evaporated, about 5 minutes.
4. Using a ladle or back of a large spoon, crack each potato. Brown potatoes on each side, adding butter if needed.
5. Remove to a serving bowl and sprinkle with chopped fresh parsley.

Salmon was grilled to 140º with a sweet bourbon glaze and the peaches were grilled with honey, vanilla and cinnamon. It was supposed to be topped with melted strawberry jam but I didn't have any so I used melted vanilla ice cream.