8-12 small new potatoes 2 or 3 sprigs fresh rosemary (20-40 leaves in all) 1/3 cup extra-virgin olive oil Scrub, but do not peel the potatoes. Halve or quarter lengthwise. If only larger potatoes are available, cut into wedges. The pieces should be 1 to 1 1/4 inch thick at the thickest part. You want them to be uniform so the pieces cook evenly.
Heat the oil over moderate heat in a large frying pan. Place the potatoes, cut side down in the pan, cover, and cook on moderately low heat for 25-35 minutes. As each side becomes browned, turn the potatoes so all sides become brown and crusty. After half the cooking time, add the rosemary. Potatoes are done when all sides are browned and the insides are soft. Serve immediately. The rosemary may optionally be served as well.
