Skillet Roasted Potatoes

Directions

1. 1
   Prepare potatoes and wash well in cold water.
2. 2
   Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best).
3. 3
   Add rosemary, broth, oil, butter and salt.
4. 4
   Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes.
5. 5
   The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.
6. 6
   Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.
7. 7
   Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.
8. 8
   Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
9. 9
   Remove the pan from the heat and let rest for 5 minutes before serving.
10. 10
    Sprinkle with chives and serve.
11. 11
    Pass the fleur de sel so diners can sprinkle some on if they want!