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Potatoes, Normande

Peel, wash and drain twelve very small round potatoes. Heat in a saucepan one and one-half tablespoons butter, add the potatoes and let briskly brown for ten minutes, turning over once in a while; sprinkle over a teaspoon salt. Cover the pan, set in the oven for twenty-five minutes. Remove, lift up with a skimmer, dress on a deep dish and serve.