Ingredients:
2 lbs baby yukon gold potatoes or 2 lbs Red Bliss potatoes
1 sprig fresh rosemary
2 cups chicken broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt ( less if the broth is salty)
1 -2 thinly sliced fresh chives
sea salt, for seasoning just before serving
Directions:
Trim potatoes of any eye or damaged areas and wash in cold water.
Arrange as many potatoes as you can in one layer in a 10 inch non stick skillet.
(there should be a little room to spare).
Add the rosemary, broth, oil, butter and kosher salt.
Bring to boil over high hear.
Reduce heat to medium, cover the pan but leave the lid a little ajar and boil until the potatoes are fork tender, about 20 minutes.
The liquid should still halfway surround the potatoes; if it doesn’t, add more broth or water until it does.
Remove the pan from the heat and press on each potato with a spoon or metal measuring cup just until it cracks open.
Set the pan over medium high heat and cook, uncovered until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
Gently turn the potatoes and brown the other side, another 4-5 minutes.
Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring to a serving platter.
Sprinkle with chives and serve immediately, passing the sea salt so diners can sprinkle on if they want.
Servings: 4-6
Time preparation: 5 min.
Time total: 40 min.