Skillet Roasted Potatoes

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 lbs mini red potatoes or 2 lbs potatoes
• 1 sprig fresh rosemary
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt (less if the broth is salty)
• 1 -2 tablespoon fresh chives, thinly chopped
• fleur de sel

Recipe

• 1 prepare potatoes and wash well in cold water.
• 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 add rosemary, broth, oil, butter and salt.
• 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 the liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.
• 6 remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.
• 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 gently turn the potatoes and brown the other side, another 4 to 5 minutes.
• 9 remove the pan from the heat and let rest for 5 minutes before serving.
• 10 sprinkle with chives and serve.
• 11 pass the fleur de sel so diners can sprinkle some on if they want!