If you select tiny new potatoes, gob-stopper size, for this excellent dish, I’m sure you’ll be delighted with the result. The potatoes are golden and crisp outside and meltingly soft as soon as you cut into them.
Scrape the potatoes, rinse and dry them in a cloth. Melt the butter in a wide, heavy-based pan, add the potatoes and shake to coat them with butter.
Cover the pan and cook over moderate to low heat for 20–30 minutes, shaking the pan now and again to prevent the potatoes sticking.
When cooked, remove the lid and sauté the potatoes briefly over high heat to drive off any water and to give the potatoes a crisp finish. Turn the potatoes into a very hot serving dish, sprinkle with the salt and serve straight away.
© 1987 Geraldene Holt. All rights reserved.