Ingredients

The following ingredients have 5 Servings
  • 2 pounds baby Yukon Gold or Red Bliss potatoes (20 to 25 potatoes
  • 1 1/2 to 1 3/4 inches in diameter)
  • 1 sprig fresh rosemary
  • 2 cups homemade or low-salt chicken broth
  • 2 tablespoons good-quality extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt (less if the broth is salty)
  • 1 to 2 tablespoons thinly sliced fresh chives
  • Fleur de sel or other sea salt for serving (optional)

Instruction

  • A nonstick skillet is crucial so the potatoes don’t stick to the pan as the liquid evaporates
  • Trim the potatoes of any eyes or damaged areas and wash well in cold water
  • Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use)
  • Add the rosemary, broth, oil, butter, and salt
  • Bring to a boil over high heat
  • Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes
  • The liquid should still halfway surround the potatoes; if it doesn’t, add more broth or water until it does
  • Remove the pan from the heat and press on each potato with a 1/4-cup measure just until it cracks open
  • Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes
  • Gently turn the potatoes and brown the other side, another 4 to 5 minutes
  • Press firmly on the potatoes to crack them; this helps them absorb more broth and ensures a creamy, moist interior
  • Then continue boiling, but now uncovered
  • After the broth has completely reduced, let the potatoes sizzle in the skillet until their bottoms are deliciously browned
  • Turn to brown the other side and then serve while hot
  • Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter
  • Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want