Parisienne Potatoes

Note: You can purchase Parisienne potatoes in the fresh produce section in some higher end grocery stores or, with a melon baller, make your own from large peeled potatoes.

Heat oil and butter over medium heat in a large saute pan until it is hot and just starting to brown. Add the potatoes, let them sit for a moment to brown and then every minute or so give the pan a shake, turning the balls over. This will let them brown evenly. About 10 minutes into cooking, add the rosemary and continue to cook until the potatoes are tender inside, about another 5-10 minutes. Remove from heat and season with salt and pepper. Serve immediately.