1 pound new potatoes (or choose colorful fingerling potatoes)
2 Tbs olive oil
2 Tbs butter
2 cloves of garlic, peeled and smashed with the flat edge of a knife
4 Tbs chopped fresh rosemary
3 Tbs chopped fresh parsley
1 Tbs lemon zest
Instructions
Cut potatoes in half or quarters to make them all relatively the same size. Place them in a large pot and fill with water. Place pot over a medium-high flame and bring to a boil. Add about 1 Tbs sea salt. Boil for about 30 minutes, until potatoes are fork tender. (Note: always begin cooking potatoes with cold water to achieve an even texture.)
Drain potatoes in a colander. Spread potatoes on a baking sheet to cool completely. If you're in a rush, put them somewhere cold, like a back porch.
Heat a large skillet over a medium flame. Melt the butter and olive oil. Add the garlic cloves. Once hot, add the cooled potatoes in an even layer. Don't mess with them. Allow them to cook for about 4 minutes, until they are starting to brown. Turn them, making sure they all rotate. Add rosemary. Continue with this process until potatoes are cooked well on all sides. Remove and discard garlic. Taste for seasoning and add black pepper and sea salt, if needed. Potatoes can keep well at this point. They are best reheated in a pan to maintain their crispy texture.
Just before serving, add the parsley and lemon zest to brighten and lighten everything up. It's amazing the difference this step makes. Enjoy.
Recipe by Mamaguru at http://mamaguru.com/pan-roasted-rosemary-potatoes/