Pommes de terre Fondantes (Melting Potatoes)

Ingredients

• potatoes
• butter
• 100 grammes fresh butter

Instructions

1. Shape the potatoes into large elongated olives, each weighing about 90 grammes.
2. Cook them gently in butter in a sautoir, turning them.
3. When they are cooked, take them out and flatten them slightly with a fork, without breaking them.
4. Drain off the cooking butter.
5. Put them back in the sautoir with 100 grammes of fresh butter per kilo of potatoes.
6. Keep them covered until they have completely absorbed the butter.