INGREDIENTS
3 lb
baby Yukon Gold potatoes, each 1 to 2 inches each in diameter
Sea salt,
1/4 cup
olive oil, plus more as needed
1
fresh rosemary sprig plus 1/2 tsp. chopped rosemary
2 tbsp
unsalted butter
Freshly ground pepper,
1/2 tsp
chopped fresh thyme
2 tsp
chopped fresh flat-leaf parsley