Pommes de Terre Rissolées

• 2 lbs new potatoes the size of a walnut
• 2-3 oz butter, preferably clarified or unsalted

Scrape the potatoes, and dry each one thoroughly on a cloth. Melt the butter in a large heavy saucepan and fry the potatoes, turning them over and over so they brown evenly. When they are nicely golden turn the heat right down and cover the saucepan. Let them cook gently like this for an hour. When the potatoes are tender, and easily pierced with a skewer, turn up the heat and shake the pan unt