You may also like
Ingredients
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 4 cups Parisienne Potatoes (See Note)
- 2 sprigs Rosemary, Chopped
- Salt And Pepper, to taste
Method
- Note: You can purchase Parisienne potatoes in the fresh produce section in some higher end grocery stores or, with a melon baller, make your own from large peeled potatoes.
- Heat oil and butter over medium heat in a large saute pan until it is hot and just starting to brown. Add the potatoes, let them sit for a moment to brown and then every minute or so give the pan a shake, turning the balls over. This will let them brown evenly. About 10 minutes into cooking, add the rosemary and continue to cook until the potatoes are tender inside, about another 5-10 minutes. Remove from heat and season with salt and pepper. Serve immediately.
