Pan Roasted Potatoes with Rosemary and Chives

Pan Roasted Potatoes with Rosemary and Chives


2-3 tbsp. olive oil

1 lb. new potatoes (as small as possible), wash and pat dry well

1 tbsp. chopped fresh chives

1 tsp. sea salt (or to taste)

2-3 sprigs fresh rosemary

Freshly cracked black pepper (optional)


Heat a stainless or cast-iron pan on the stove, and add the olive oil. Heat the olive oil for about a minute, until very hot, but not smoking. Carefully add the potatoes, and allow to brown over medium heat for 7-8 minutes. Stir to flip the potatoes to their other side, and allow to brown for another 5-7 minutes, until they are tender when pierced with a fork.

Sprinkle in the chives, salt, and sprigs of rosemary, and heat for another 1-2 minutes. Remove from heat and add black pepper, if desired. Serve immediately.


There is no need to constantly stir these potatoes. Just leave them brown well on one side, and then flip to the other side. Too much stirring breaks the potato skin and makes them mushy.