Skillet-Crusted Potatoes

Directions

1. 1
   In a large saucepan, cover potatoes with salted cold water by 1 inch, and simmer potatoes 10 to 15 minutes, or until just tender.
2. 2
   Drain potatoes in a colander and cool.
3. 3
   Potatoes may be prepared up to this point 1 day ahead and chilled, covered.
4. 4
   Halve the potatoes crosswise.
5. 5
   In a 10 to 12-inch non-stick skillet, heat 1 1/2 tablespoons oil with 1/2-tablespoon rosemary and salt, to taste, over moderately high heat until hot but not smoking and add half of potatoes, cut sides down.
6. 6
   Cook potatoes, without stirring, until cut sides are golden and crusty, about 5 minutes, and toss potatoes, shaking the skillet, to coat with oil.
7. 7
   Transfer cooked potatoes to a serving bowl and cook remaining potatoes with remaining oil and rosemary in same manner.