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- Peel the potatoes. Remove any eyes. Turn if desired (tourner). Save the scraps for a purée or another dish.
- Put the potatoes in a pan with plenty of cold water and a little salt.
- Bring to the boil and gently boil until done. Make sure that the potatoes stay firm.
- Boil for 15 to 20 minutes until done.
- Carefully pour off the remaining water.
- Use as a garnish in a main course.
- Flavour with e.g. a green herb butter or some quality olive oil.
- Use in a composition with components of pheasant, celeriac, and leek.