It is best to use small, young potatoes. They are peeled and cooked in salted water.
The olive oil is heated in the frying pan and the potatoes are added. Let it brown nicely on all sides. Then add the butter and the rosemary sprigs, briefly froth the butter (max. 1 minute!), Season with salt and lemon pepper and toss the potatoes in it.
The butter must never be cooked too long in the pan, otherwise it will turn brown and it will no longer taste good.
The taste of rosemary is transferred to the butter as it is frothed and thus also to the potatoes. In my opinion, this is the best way of cooking to transfer most of the rosemary`s flavor to the potatoes.
By the way, if you don`t have any small potatoes, you can cut larger ones into cubes and process them as described above.
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