Crispy potatoes pan fried in butter—what’s not to love?
Makes 4 to 6 servings
- ½ cup unsalted butter, cubed
- 1½ pounds baby Yukon gold potatoes, halved
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 3 sprigs fresh rosemary
- Heat a large cast-iron skillet over medium-high heat; add butter. Before butter is fully melted, add potatoes in an even layer; sprinkle with salt and pepper. Cook, without stirring, for 4 minutes. Stir; cook for 3 minutes. Stir in rosemary; cook until potatoes are tender, about 3 minutes more.