Pan-fried potatoes with rosemary

Ingredients for 4 servings:

• 750 g potatoes, waxy, even-sized, with thin, light skin, French produce
• 1 sprig(s) rosemary, finely chopped
• 1 tbsp olive oil
• 1 pinch(s) of salt (fleur de sel)
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Supplement

Clean or peel the potatoes thoroughly and cut them in half lengthwise. Boil them in a little salted water for about 5-7 minutes, depending on their thickness, then drain and allow to evaporate slightly. Mix the oil, rosemary, and fleur de sel well and heat in a non-stick pan over medium heat. Fry the potatoes on the cut side until golden brown. Turn them over and fry in the same way, then shake the pan repeatedly and continue frying until the potatoes are cooked to your desired doneness. This is faster with a lid, but it is also possible without one. Be careful that the temperature is neither too low nor too hot. Remember that even briefly pre-cooked potatoes take quite a long time to cook, especially without a lid. In my area, I get the basic product under the name pan potatoes. They are a very waxy French variety that, thanks to their thin skin, can be eaten with the skin on. Any waxy variety will work for this recipe.