Have them all as nearly the same size as possible; put into cold water,
without any salt, and boil until a fork will easily pierce the largest.
Turn off the water, and lay them in the oven to dry for five minutes.
Peel before sending to table.
_Or,_ ✠
Parboil, and then roast until done. This is a wise plan when they are
old and watery. Boiling is apt to render them tasteless. Another way
still is to boil until they are almost done, when peel and bake brown,
basting them with butter several times, but draining them dry before
they go to the table.