Source: Claudio Pagano of Paganos Restaurant, Hesperia, California - highdesert.com

4 small red potatoes
1 tablespoon butter
Salt and pepper
Fresh chopped rosemary, to taste

Quarter the potatoes into about 12 pieces. Boil them halfway, then strain and dry. Heat 1 tablespoon butter in saut?pan, then add the potatoes. Add salt, pepper, and a few leaves of freshly chopped rosemary to taste. Cook until the potatoes get crusty, then place in a 500 degree F oven for about 25 minutes, or until potatoes are fully cooked.

Serves 1.