Glazed potatoes
Instructions
The large amount of potatoes is due to the fact that for this same potatoes preparation must be all the same size: roughly that of a large walnut.
You will then be divided into two or four each potato and tornirle with a small knife to make them all the same.
Accomodatele, a nearby and in a single layer in a large saucepan and cover with cold water to come about halfway up the potatoes.
Add salt and spread on the butter ribbons.
Cover and, when she gets the boil, lower the heat to low and continue cooking for about three quarters of an hour, until the potatoes are tender and the water is completely absorbed.
At this point, remove the cover, raised the heat and FRY very lightly, turning potatoes gently.
Pour into a warm and serve legumiera.
