Rissolled Potatoes

• Peel the potatoes and cut them into thick cubes about 3 or 4 centimeters thick. Round them off to form cylinders. To make them more appealing, you can trim the sharp edges with a knife to smooth them out.
• Place the potato cubes in a cold pan, add a generous piece of butter, salt and pepper to taste, and a sprig of rosemary (although using rosemary needles is an option, it is easier to remove the whole sprig at the end).
• Cover the potatoes with water up to about 3/4 of their height. Make sure the potatoes are not completely submerged.
• Let the potatoes boil over medium heat until the water level reduces to half the height of the potatoes, about 10-15 minutes. Then, turn them over so they cook on the other side.
• Continue cooking until all the water evaporates, about 10 more minutes, and the potatoes begin to brown with the residual butter.
• Remove the potatoes from the pan and clean the pan using a paper towel to eliminate the residue.
• Just before serving the dishes, place the pan back on the heat with a little more butter, about 20-30 grams, and finish browning the potatoes for 5 minutes until they are nicely golden.