Terminally crisp (as Jill Dupleix so eloquently calls it) exterior, creamy potatoey interior, topped with melted, fragrant Gorgonzola cheese with just the teensiest bit of toasty colour on top.
If you don't have leftover salt potatoes (either because you ate the whole batch -good for you!- or you haven't made them yet -what are you waiting for?) you can still make these. Use the following method: Toss 16 new, small, unpeeled potatoes into a pot of heavily salted boiling water. Return to a simmer and cook for 10-15 minutes, or until they are easily pierced with a skewer or butterknife. Drain and proceed!