Skillet Roasted Potatoes

Step 1

Prepare potatoes and wash well in cold water.

Step 2

Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best).

Step 3

Add rosemary, broth, oil, butter and salt.

Step 4

Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes.

Step 5

The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.

Step 6

Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.

Step 7

Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.

Step 8

Gently turn the potatoes and brown the other side, another 4 to 5 minutes.

Step 9

Remove the pan from the heat and let rest for 5 minutes before serving.

Step 10

Sprinkle with chives and serve.

Step 11

Pass the fleur de sel so diners can sprinkle some on if they want!