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In a large saucepan or Dutch oven, bring 2-½ quarts water and salt to a boil. Add potatoes. Reduce heat; simmer, uncovered, until potatoes are slightly cooked but still al dente, about 3 minutes. Drain.
Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onion, rosemary and pepper; toss to combine. Cook until heated through.