Steam little potatoes in the oven by placing them in a single layer in a roasting dish, seasoning with salt, and adding any aromatics-a sprig of rosemary and a few garlic cloves will do. Add just enough water to cover the bottom of the pan, and tightly seal it up with aluminum foil. Cook until the potatoes present no resistance when pierced with a knife, and then serve with flaky salt and butter or garlicky aïoli alongside hard-cooked eggs or grilled fish.
( Samin Nosrat )
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