- 2 1/2 pounds small waxy potatoes halved crosswise
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
In a large saucepan, cover potatoes with salted cold water by 1 inch, and simmer potatoes 10 to 15 minutes, or until just tender. Drain potatoes in a colander and cool. Potatoes may be prepared up to this point 1 day ahead and chilled, covered.
Halve the potatoes crosswise. In a 10- to 12-inch non-stick skillet, heat 1 1/2 tablespoons oil with 1/2 tablespoon rosemary and salt, to taste, over moderately-high heat until hot but not smoking and add half of potatoes, cut-sides down. Cook potatoes, without stirring, until cut sides are golden and crusty, about 5 minutes, and toss potatoes, shaking the skillet, to coat with oil.
Transfer cooked potatoes to a serving bowl and cook remaining potatoes with remaining oil and rosemary in same manner.
This recipe yields 6 servings.