Rosemary Buttered New Potatoes - cooking recipe

Ingredients

2 lbs tiny new potatoes, red skinned, scrubbed
2 tablespoons fresh rosemary leaves
1 bunch scallion, chopped
1/2 cup unsalted butter
salt, to taste
pepper, to taste

Preparation

Cut potatoes in half and saute them in butter in a heavy, nonstick, large saute pan, Dutch oven or electric skillet, until golden and beginning to crisp on the outside, about 25 minutes.
Add the rosemary and scallions to the pan and stir well.
Saute contents gently for another 10-15 minutes or until potatoes are tender.
Season, to taste, with salt and pepper and serve warm.