First things first, wash and scrub your potatoes. They can be dirty.
When done cleaning your potatoes chop them up. Make sure they are all the same size.
Now for this step you will need a nonstick pan. This will prevent the potatoes from sticking to the pan when we are all done. Arrange the potatoes in one layer
Raise the heat to medium high and pour 2 1/2 Cups of the broth in the pan. Save the other half
Add your dried rosemary. Use fresh if you have. Fresh is always better .
Add the butter . Don't worry it will melt. 😊
Add the olive oil too
Bring it to a boil. Reduce the heat a little and let it simmer in the chicken broth covered slightly with a lid until the potatoes are fork tender.
The broth has evaporated. I checked to see if my potatoes are fork tender, they are. If yours aren't use the extra broth of needed
Once the broth has evaporated bring the heat up to high and cook until the bottoms of the potatoes are browned and crispy. Turn the potatoes gently to brown each of the other sides.
When they have all browned sprinkle on some parsley.
Stir it in gently and serve HOT.
Enjoy. This side dish is so finger licking good👍👍
Adapted slightly from: www.food.com