Skillet-Roasted Rosemary Potatoes
- 8 to 10 small red potatoes or other waxy potatoes
- 8-inch sprig rosemary; more to taste
- ¾ tsp. kosher salt
- 2 to 3 Tbs. olive oil
Heat the oven to 425°F. Pour enough of the oil into a large cast-iron skillet, tilting it, to cover the bottom of the pan. Strip the leaves from the rosemary sprig and scatter them over the bottom of the pan. Sprinkle the salt over the rosemary. Scrub the potatoes, cut them in half, and set them ...