Skillet potatoes

Cover the potatoes with cold water in a pot, salt well, bring to a boil and cook until fork tender, about 13 to 14 minutes for about two pounds.

Drain and set aside.

Heat a cast iron skillet over medium heat.

Thinly slice the scallions and soak in cool water so the dirt sinks; finely chop the rosemary.

Halve the potatoes into bite-size pieces, skins on; not too small or they mash.

Melt lots of butter in the skillet over medium-high heat.

Variation: soften a finely chopped onion in the butter until golden, stir in one or two grated garlic cloves, and remove both before the potatoes go in so they do not burn.

Add the potatoes in one even layer without crowding and season well with salt; save herbs and spices for the end so they do not burn.

Cook 3 to 4 minutes, flip and crisp the other side.

Season with crushed red pepper flakes, a little thyme and oregano; add the scallions and rosemary and turn off the heat.