These are inspired by a Jacques Pepin style potato.
3 lbs baby Yukon gold potatoes
1 Tbsp salt (more or less to taste)
freshly ground pepper to taste
about 3 cups chicken stock (I reconstitute a cup at a time)
3 Tbsp butter
Put the potatoes in a deep skillet and add salt and pepper. Cover potatoes halfway with chicken stock, add chunks of butter and cover with a lid. Cook the potatoes in the stock until almost tender. The time widely varies based on the size of the potatoes - I'd estimate at least 10 minutes if not 15. Remove the lid and allow the stock to evaporate as the potatoes continue to cook. Once the stock has evaporated, *pop* each potato using the back of a spoon. Don't smoosh them, just crack them open. Allow the potatoes to brown on each side for another 5 minutes, then re-season with salt and pepper if desired.
Serve and eat them :)