Serves: 2 to 3
INGREDIENTS
- 3 Idaho potatoes, peeled
- 6 tablespoons Beurremont butter
- Fairway kosher salt
- Fairway black peppercorns
DIRECTIONS
- Cut the potatoes in half, and then cut each half into quarters.
- Add the butter to a pan, and over low heat, melt the butter.
- Add the potatoes, and mix to coat them well in the butter.
- Cover with a lid, and cook over a low flame for 20 to 25 minutes, turning every 2 to 3 minutes, so the potatoes soften and brown evenly. Cook longer if necessary.
- Plate the potatoes, and finish with salt and freshly ground pepper to taste.
