Make sure the pan and oil are hot before adding the potatoes, cut side down, being careful not to splatter the oil. Do not stir. The secret to getting them crisp is not peeking!
Ingredients
- 2 to 3 Tbsp extra-virgin olive oil
- 1 pound small new potatoes such as red bliss, Yukon gold or purple
- 2 Tbsp coarsely chopped fresh rosemary
- 1 Tbsp coarsely chopped fresh lavender buds
- 1 tsp sea salt
- A grind of fresh black pepper
- Several whole rosemary sprigs
Instructions
Preheat oven to 425 degrees. Wash and dry potatoes. Cut in half and place in a bowl. Drizzle with enough of the olive oil to just coat. Toss with the fresh rosemary, lavender, salt and black pepper.
In a 9-inch cast-iron skillet, add enough olive oil to just cot bottom. Heat on medium-high heat. When oil begins to shimmer, very carefully place the potatoes, cut side down, into the pan. The potatoes should fit snuggly in the pan. Place whole rosemary sprigs on top of the potatoes.
Fry on medium heat for 2 minutes then place in the preheated oven. Do not turn potatoes in pan. Roast until the potatoes begin to wrinkle slightly and a paring knife easily pierces the skin, about 15 to 18 minutes depending on size of the potatoes.
Makes 4 servings
