*Note: While I love salt, not everyone does, so if I use full sodium broth, I nix the salt from the recipe.

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).

Cover potatoes halfway with chicken stock, about 3 cups. Add the butter and cover skillet with a lid.

Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes.

Remove the lid and allow the stock to evaporate, about another 5 minutes.

Once the stock has evaporated, pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash.

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.

Remove the browned potatoes from the skillet and eat!