1 lb Fingerling Potatoes – rinsed and patted dry
2 Tbsp Olive Oil
2 Inch Piece of Fresh Rosemary – leaves stripped from stem and separated
Sea Salt or Kosher Salt
Heat an Iron Skillet over a medium-high heat and allow the pan to get hot for about 3 minutes. Add the oil and toss the potatoes into the pan. Shake the pan to coat them with the oil. When they begin to sizzle, reduce the heat to low, cover the pan and allow potatoes to cook for 20 minutes shaking the pan frequently. After the 20 minutes, remove the lid, raise the heat to medium, toss in the rosemary and continue to cook for another 10 minutes uncovered, shaking the pan frequently. Turn off the heat and sprinkle with sea salt over the potatoes.