Source: Claudio Pagano of Pagano’s Restaurant, Hesperia, California
4 small red potatoes
1 tablespoon butter
Salt and pepper
Fresh chopped rosemary, to taste
Quarter the potatoes into about 12 pieces. Boil them halfway, then strain and dry. Heat 1 tablespoon butter in sauté pan, then add the potatoes. Add salt, pepper, and a few leaves of freshly chopped rosemary to taste. Cook until the potatoes get crusty, then place in a 500 degree F oven for about 25 minutes, or until potatoes are fully cooked.
Serves 1.