Preparation time: 15 minutes
Degree of Difficulty: Easy
2 cups Mediterranea Seawater
2 pounds of potatoes smooth white, gold or red small to medium
6 cups Tap water
3 Tbs. Olive Oil
- Using small to medium-sized smooth potatoes that have been scrubbed clean and put into the boiling brine, covered and left to boil until a straw will pierce the vegetables; then they are drained and served piping hot.
- When eating these they are never cut; the ends are pressed with the fingers, which bursts open the center, pop in a generous lump of good butter, and the delicious tid-bit will be relished.
- The outside will be covered with salt crystals, the inside mealy, white and permeated with a relishing seasoning.