Pan-seared baby potatoes with garlic, dill and rosemary

Ingredients

• Baby potatoes (unpeeled) — 26.5 oz
• Butter — 2.75 oz
• Fresh dill, finely chopped — 0.5 oz
• Fresh rosemary sprig — 1 pcs
• Smoked paprika — 0.5 tsp
• Salt
• Black pepper
• Garlic cloves — 8 pcs
• Vegetable oil
• Cold water

Steps

1. Thoroughly wash the baby potatoes and leave the skins on; place them in a pot and add cold water and a pinch of salt so the potatoes are covered by about two fingers.
2. Bring the pot to a boil, then cook for exactly 5 minutes after boiling so the potatoes remain al dente; set a timer.
3. Turn off the heat, cover the pot briefly, then drain all the hot water and immediately run cold water over the potatoes to stop the cooking.
4. Heat a skillet over medium-high heat. Add a little vegetable oil and spread it to coat the pan.
5. Add the drained potatoes to the hot skillet and sear without stirring until a golden crust forms, about 2–3 minutes; turn or stir and let brown for another minute so most pieces are nicely golden.
6. Reduce the heat to low and add the butter to the pan so it melts into the potatoes.
7. Crush each garlic clove (do not finely mince) and add the crushed cloves to the pan along with the chopped dill, the rosemary sprig, and the smoked paprika; season with salt and black pepper to taste.
8. Toss everything gently to coat the potatoes in the butter and aromatics and cook for about 2 more minutes on low so the garlic softens and the flavors infuse.
9. Remove from the heat and discard the rosemary sprig if you prefer. Serve the potatoes hot.