INGREDIENTS
2
Carrots, medium
1 tsp
Rosemary, dried
4
Russet or white potatoes (1 to 1 1/2 lb.), peeled and cut in 2-inch chunks, medium
1
White or yellow onion, medium
1
Black pepper, Coarse ground
1
Kosher salt or salt
1/4 tsp
Pepper
1/2 tsp
Salt
1/3 cup
Vegetable oil
1 tbsp
Butter
4 cups
Water