INGREDIENTS
3 pounds red-skinned potatoes, quartered
hot water
2 teaspoons salt
1-1/2 teaspoons rosemary
DIRECTIONS
1. Preheat oven to 400F.
2. Place potatoes in a large cast-iron skillet or an oven proof skillet.
3. Pour enough hot water to cover about 1/4 inch of the potatoes.
4. Scatter bits of butter over potatoes and season with salt and rosemary, then stir.
5. Bake uncovered about 60 minutes, until potatoes are lightly browned and water has evaporated.