Skillet Roasted Potatoes

1. 1

   Prepare potatoes and wash well in cold water.

2. 2

   Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best).

3. 3

   Add rosemary, broth, oil, butter and salt.

4. 4

   Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes.

5. 5

   The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.

6. 6

   Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.

7. 7

   Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.

8. 8

   Gently turn the potatoes and brown the other side, another 4 to 5 minutes.

9. 9

   Remove the pan from the heat and let rest for 5 minutes before serving.

10. 10

    Sprinkle with chives and serve.

11. 11

    Pass the fleur de sel so diners can sprinkle some on if they want!

* Per serving · 4 servings · Values may vary.

No additional tips available.