Potatoes are simmered in broth until tender and the smooshed and cracked open to allow more yumminess to seep in. A rich, brothy flavor is achieved as the liquid evaporates. Because it's simply flavored with rosemary, olive oil and salt and pepper-you may think you've died and gone to heaven...
2# baby Yukon Gold or Red Bliss Potatoes (No larger than 1 1/2- 1 3/4 inches in diameter)
2 C. Chicken Broth
2 T. Extra-Virgin Olive Oil
1 T. Unsalted Butter
1 Sprig of fresh Rosemary
1 t. Kosher salt
1-2 T. Fresh chives, chopped
1. Wash and clean potatoes. Arrange as many potatoes as will fit in a non-stick skillet. *Make sure you have some "wiggle room" in the pan-remember, we will be smooshing them later!
2. Add all of the ingredients except the chives. Bring to a boil, reduce to medium heat and cover the pan, leaving it slightly ajar. Cook until potatoes are fork tender (about 15-20 minutes)
*The liquid should still be halfway up the potatoes at this point-if it isn't, add more broth until it does.
3. Remove the pan from the heat and press each potato with a flat edge (a dry measuring cup works great!) until it just cracks open. Set the pan over medium-high heat and cook, uncovered, until all of the liquid evaporates and the potatoes have browned on one side.
4. Gently turn the potatoes and brown them on the other side, 4-5 minutes.
5. Remove from pan and allow to rest for 5 minutes before serving. Sprinkle with chives and additional sea salt (optional).
Recipe from: Best American Recipes 2005-2006