Butter-Fried Potatoes

Crispy potatoes pan fried in butter—what’s not to love?

Butter-Fried Potatoes
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
  1. 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.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.