Wash the small potatoes thoroughly
Pat them dry
Trim any blemishes or sprouts
Boil in salted water until fork-tender
Drain well
Toss with butter, salt, and pepper
Roast at 425°F until crispy and golden
Pan-fry in oil or butter until browned
Steam until tender
Microwave with a little water in a covered dish until soft
Serve plain or with herbs, garlic, or seasoning of choice