Roast Fingerling Potatoes with Rosemary Recipe

Photographed by Holly Stewart

Ingredients

• 1⁄4 cup extra-virgin olive oil
• 2 tbsp. unsalted butter
• 2 lbs. fingerling potatoes (about 1⁄2 inch thick), scrubbed and patted dry
• 1⁄4 cup chopped fresh rosemary needles
• 1⁄2 tsp. salt
• 1⁄4 tsp. black pepper
• Coarse sea salt, or kosher salt

Directions

1. Heat oil and butter in 12-inch straight-sided skillet over medium heat. When butter melts and bubbles, add potatoes, rosemary, salt and pepper. Stir until potatoes are evenly coated.

2. Immediately reduce heat to low, cover skillet with tight fitting lid, and cook, stirring occasionally, until a knife pierces potatoes easily, 15 to 20 minutes.

3. Set strainer over medium bowl; dump contents of skillet into strainer. Reserve oil-butter mixture in bowl; set skillet aside. Put potatoes on cutting board. When cool enough to handle, gently smash potatoes to 1⁄2-inch thickness by firmly pressing down on them with the heel of your hand until potatoes are evenly flat, and not falling apart.

4. Wipe out skillet and add enough of the reserved oil mixture to coat bottom. Heat over medium-high heat. Add a single layer of potatoes and fry until golden and crispy on one side, 1 to 2 minutes. Turn with spatula and fry the other side, 1 to 2 more minutes. Remove to serving platter. Repeat with remaining oil and potatoes, adding more reserved oil mixture as needed. Serve with small sprinkle of coarse salt. Serves 6.

-Recipe from Osteria Mozza.

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