Rosemary potatoes "like in heaven"

Ingredients for 4 servings:

• 600 g potatoes
• 3 tbsp olive oil
• 2 sprigs rosemary
• 30 g butter
• Salt
• Lemon pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Butter is the secret

It’s best to use small, new potatoes. Peel them and boil them in salted water. Heat the olive oil in a frying pan and add the potatoes. Brown them nicely on all sides. Then add the butter and rosemary sprigs, let the butter foam briefly (no more than 1 minute!), season with salt and lemon pepper, and toss the potatoes in it. The butter must not be cooked in the pan for too long, otherwise it will brown, and the flavor will be lost. As the butter foams, the rosemary flavor will immediately transfer to the butter and thus to the potatoes. In my opinion, this is the best cooking method for transferring the most flavor of the rosemary to the potatoes. If you don’t have small potatoes, you can also dice larger ones and process them as described above.