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
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. |