Skillet Roasted Potatoes

READY IN: 45mins




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