Total Time
Prep 5 mins
Cook 35 mins

From Fine Cooking, April/May 2004. Easy potato recipe.

Ingredients Nutrition


  1. Trim potatoes of any eye or damaged areas and wash in cold water.
  2. Arrange as many potatoes as you can in one layer in a 10 inch non stick skillet.
  3. (there should be a little room to spare).
  4. Add the rosemary, broth, oil, butter and kosher salt.
  5. Bring to boil over high hear.
  6. 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.
  7. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
  8. Remove the pan from the heat and press on each potato with a spoon or metal measuring cup just until it cracks open.
  9. 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.
  10. Gently turn the potatoes and brown the other side, another 4-5 minutes.
  11. Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring to a serving platter.
  12. Sprinkle with chives and serve immediately, passing the sea salt so diners can sprinkle on if they want.


Most Helpful

I make these all the time, and have ever since that issue of Fine Cooking was published. They are a great side, and very versatile as you can change the herbs to go with your entree. Thank you for posting!

kitchenslave03 June 30, 2012

I made this recipe for potatoes to go with our St. Patricks Day Dinner. The potatoes stold the show. Everyone raved over the potatoes. This was a fairly easy recipe to make. It took a few times to get the pressue right when cracking opening the potatoes, but really it was delicious. The potatoes were slighly crisp on the outside and moist with a rich taste in the inside. We won't wait for a special occasion to make these potatoes again.

Ridgely March 30, 2008

I have been meaning to rate this I have made this several times. the crunch and flavors are awesome.Be sure you use fresh rosemary.It is great with steaks on the grill and pork roast this is a keeper!!!

kellyn October 26, 2007

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