Skillet Roasted Potatoes with Rosemary

Cook25 minutes

ServesYield 6 servings

Ingredients

2 pounds small new potatoes (about 24), thoroughly washed and any damaged spots removed
3 tablespoons olive oil
1 tablespoon unsalted butter
1 cup water
¼ teaspoon salt
2 tablespoons fresh rosemary leaves or 2 teaspoons dried

Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.

Originally published at cooking.nytimes.com. Reproduced for personal collection.