2lbsbaby Yukon Gold potatoes20 to 25 potatoes, 1 ½ to 1 ¾ inches in diameter
1sprig fresh rosemary
2cupshomemade or low-salt veggie broth
2tablespoonsgood-quality extra-virgin olive oil
1teaspoonkosher saltless if the broth is salty
1 to 2tablespoonsthinly sliced fresh chivesor additional fresh rosemary
Fleur de sel or other coarse grain sea salt for servingoptional
Trim the potatoes of any eyes or damaged areas and wash well in cold water. Arrange as many potatoes as will fit in one layer in a 10 to 12-inch cast iron or other non-stick skillet (there should be a little room to spare, they'll need the extra room later when they're cracked).
Add the rosemary, broth, oil, butter, and salt to the potatoes in the pan. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid slightly ajar, or loosely cover the skillet with foil, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still surround the potatoes, a bit less than halfway up; if it doesn’t, add more broth or water until it does.
Remove the pan from the heat. Pierce each potato with a fork, and as you pierce, press down on the potato with a ¼-cup measure to crack them open; this helps them absorb more broth and ensures a creamy, moist interior.
Return the pan to medium-high heat, and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes. Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
Remove the pan from the heat and let the potatoes rest for 5 minutes, and transfer them to a serving platter. Sprinkle potatoes with chopped chives or rosemary and fleur de sel. Enjoy!