If I could only ever eat just one food for the rest of my life, it would be a really tough decision between carnitas tacos and these potatoes. Flavorful, crispy, tender . . . mouth-watering. Must. Make. Immediately!
2 lb. baby Yukon Gold or Red Bliss potatoes (20 to 25 potatoes, 1-1/2 to 1-3/4 inches in diameter, smaller is better)
1 sprig fresh rosemary
2 cups homemade or low-salt chicken broth
2 Tbs. good-quality extra-virgin olive oil
1 Tbs. unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 to 2 Tbs. thinly sliced fresh chives
Fleur de sel or other sea salt for serving (optional)
Trim the potatoes of any eyes or damaged areas and wash well in cold water. Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (but I almost always use my cast iron skillet) — there should be a little room to spare; save any extra potatoes for another use. Add the rosemary, broth, oil, butter, and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 min. The liquid should still halfway surround the potatoes; if it doesn’t, add more broth or water until it does.
Remove the pan from the heat, and press on each potato with a flat bottomed measuring cup or glass just until it cracks open. Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 min. Gently turn the potatoes and brown the other side, another 4 to 5 min.
Remove the pan from the heat and let the potatoes rest for 5 min. before transferring them to a serving platter. Sprinkle with the chives and serve immediately, passing the fleur de sel so guests can sprinkle some on if they want.