- Prep time
- 3 minutes
- Cook time
- 30 minutes
- 6-8 servings
Inspired by a time when villages would cook potatoes in ocean water, this classic side dish is a perfect accompaniment with grilled steak.
- 4 cups tiny potatoes
- 2 tablespoons salt
- Dollop of crème fraîche or sour cream
- ½ tablespoon chives
- 2 pieces bacon, cooked and chopped
In a medium pot, cover whole potatoes with cold water. Add salt and boil until water evaporates and the potatoes are coated with salt residue.
Serve potatoes with sour cream or crème fraîche and garnish with chives and chopped bacon.