PAN-ROASTED NEW POTATOES WITH ROSEMARY

PAN-ROASTED NEW POTATOES WITH ROSEMARY image

Yield 8 servings

Number Of Ingredients 7

6 tablespoons olive oil
2 1/2 pounds 1 1/2-inch-diameter red-skinned new potatoes, halved
4 teaspoons minced fresh rosemary
1/4 cup water
Coarse kosher salt
Freshly ground black pepper
Fresh rosemary sprigs

Steps:

Heat oil in heavy large nonstick skillet over medium-high heat. Add potatoes and 3 teaspoons rosemary. Toss to coat, then spread out in skillet. Drizzle 1/4 cup water over. Bring to boil. Cover skillet, reduce heat to medium, and cook until potatoes are tender, stirring occasionally, about 20 minutes (water will evaporate). Uncover; continue to cook until potatoes brown, tossing often, about 10 minutes longer. Add remaining 1 teaspoon rosemary. Sprinkle generously with coarse salt and pepper and toss. Transfer potatoes to bowl; garnish with rosemary sprigs.