Small potatoes (often called "fingerlings") are washed, put into a cast-iron pan with a little water and butter, covered, cooked until soft, then roasted uncovered until their skins are brown.
©M-J de Mesterton
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| If you have the time, pierce each potato so that it absorbs the salted cooking water. I like to add a little lemon juice to the pan, which imparts a pleasant flavour to the fingerling potatoes. |
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| Fingerlings have been fully cooked and roasted in the butter that remains after the liquid has been absorbed and evaporated. M-J's pan-roasted fingerling potatoes are perfect as an accompaniment to meat dishes or as an addition to salad. Recipe Courtesy of M-J de Mesterton ©2019 |