Very long heard about this salad. For young potatoes is not the season, so I decided to make red, because the skin is delicate and crumbly. The words of the author. Well wash the potatoes and put in a Teflon pan size 25 cm/10-inch (between the potatoes must be room). Add olive and butter, salt, Maggi cube (instead of broth).

Pour the broth (the broth should cover the potatoes in 3/4), a sprig of rosemary.

Bring to a boil. Reduce the heat to medium and not tightly cover the pan with a lid. Cook for 15-20 minutes until the potatoes are done (the remaining broth should cover the potatoes by nearly half).

Remove pan from heat and flatten each potato with a small Cup (it is convenient to use a 1/4 measuring Cup) to potato cracked.

Due to the fact that over the rosemary, added to taste other spices.

Return the pan to medium heat and continue to cook without lid until liquid evaporation 10-15 minutes, the potatoes should be slightly brown. Gently turn the potatoes and fry on other side 4-5 minutes. Remove pan from heat and leave potatoes in it for 5 minutes. Serve hot, sprinkled with chives.

[b]the Idea for this recipe:[/b] Potatoes boiled in the broth until tender, then lightly pressed down until the cracks opened potato flesh absorbs the broth, which makes the potatoes rich taste and soft, "melting" texture. After evaporation of the liquid the potatoes continue to roast, until Golden brown. The taste is reminiscent of scalloped potatoes next to the meat, but cooking takes much less time. These potatoes are good served with any roasted meat or with a fresh green salad with garlic vinaigrette. Stunning, incredibly tasty salad.