1 pound fingerling potatoes
1 cup water
2 tablespoons of butter, cut into eight squares
Sprinkle of garlic and herb (or your favorite) seasoning
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side. Using a mandolin or other adjustable blade slicer, slice potatoes 1/8-inch thick.
Arrange in skillet and add water. Add seasoning, salt and pepper to taste. Dot top with diced butter.
Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes.