1. Choose a frying pan (I use non-stick) big enough to fit all the potatoes in one layer. 2. Melt the butter in this pan and lay in the whole baby potatoes or potato wedges. 3. Cook over a low heat, so the butter does not burn, turning the potatoes several times so they become golden all over. 4. Smaller potatoes should be cooked in 25 minutes, while larger ones may take up to 40 minutes. 5. When they are tender, add the extra butter and the breadcrumbs. 6. Sauté for a couple more minutes until the breadcrumbs are crispy. 7. Salt and pepper to taste. 8. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
