Deborah Madison

Broiled Potatoes

Preparation info

  • Makes

    4

    servings

    • Difficulty

      Easy

Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

This method is especially nice when used on new potatoes or creamy-fleshed potatoes like yellow Finnish or Rose Firs. If they really are fresh, they will be quite a treat, and you should allow, as with fresh corn, several small potatoes per person. To enjoy the flavor of freshly dug potatoes, use simply unsalted butter, salt, and pepper. Herb butters, however, are also quite good with potatoes.

Ingredients

  • 12 freshly dug Finnish, Rose Firs, or red new potatoes
  • unsalted butter
  • salt
  • coarsely cracked pepper

Method

Slice the potatoes in half lengthwise and steam them until the flesh is tender. Preheat the broiler. Set them in a baking dish, cut side up. Make a few slashes in the surface of each potato and spread with butter. Set the dish under the broiler until the surface is bubbly and golden; then serve the potatoes with salt and coarsely cracked pepper to taste.