SKILLET ROASTED POTATOES WITH ROSEMARY

Skillet Roasted Potatoes With Rosemary image

Provided by Jacques Pepin

Time 25m

Yield 6 servings

Number Of Ingredients 6

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Ingredients

2 pounds small new potatoes (about 24), thoroughly washed and any damaged spots removed
3 tablespoons olive oil
1 tablespoon unsalted butter
1 cup water
1/4 teaspoon salt
2 tablespoons fresh rosemary leaves or 2 teaspoons dried

Steps:

Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams