Peel the potatoes with a peeler so that they are slightly elongated, not round. They should be of an even size and similar shape. In classic French cooking, they are traditionallycarved into a barrel or olive shape. You can include tiny yellow beets and baby turnips in the mixture if you wish.
Servings: Serves 2
Ingredients
1 pound (500 grams) small red potatoes or fingerlings, peeled
2 teaspoons olive oil
2 tablespoons unsalted butter
Salt and freshly ground pepper
Method
Heat oil and butter in a heavy skillet large enough to accommodate potatoes in one layer over medium heat. When sizzling, add potatoes and turn gently until well coated.
Reduce heat to low, cover skillet and cook potatoes gently for 25 to 35 minutes or until golden and cooked through. Shake pan occasionally as they cook to ensure even colouring. Season with salt and pepper to taste.
Lucy Waverman