Nga Nguyen

Melting potatoes with rosemary

8-year-old (reading National Geographic Kids): Mom, if I have shark teeth, I will be rich.

Me: How so?

8-year-old: Tooth Fairy will pay me.

(OMG…. National Geographic can boost kids’ entrepreneurial skills!)

Melting potatoes with rosemary

3 lbs fingerling potatoes (halved)
1 tsp salt
1 tbs butter
Fresh rosemary
Sea salt

  1. In a medium saucepan filled with water and 1 tsp salt, boil potatoes until half-cooked.
  2. In a large skillet (not non-stick), melt butter over medium heat.
  3. Add some fresh rosemary sprigs.
  4. Add potatoes, cut-side down.
  5. Let them turn golden, untouched for a minute.
  6. Then use a thin spatula to turn the potatoes over and cook for another minutes.
  7. Serve warm and sprinkle with sea salt.