Ingredients
2.5 pound potatoes red potatoes are best
few sprigs rosemary
garlic
3 Tbsp olive oil
Instructions
Begin by peeling and chopping the potatoes. If using a potato variety with thin skin, you can simply scrub the potatoes then leave them on. (red skin just wwsh)
Next, fill a large pot with water and salt to bring to boil (1 ½ tablespoons KOSHER salt to 1 cup water) Then add the chopped potatoes (carefully) and boil for 7 minutes.
Drain the potatoes and shake the strainer well as this will help the potatoes to crisp up more in the pan. Dry the potatoes well before shaking the potatoes and this will help them crisp up better and avoid them sticking to the bottom of the pan.
Chop the rosemary and garlic, crush some garlic into the oil, for extra flavor.
Preheat oven to 320F. Heat up the olive oil in a large pan. Then add the boiled potatoes, rosemary, and garlic. Lightly fry for a few minutes on cook top, until just beginning to crisp up – 2-3 minutes should be more than enough.
If your pan is oven-safe then you can leave them in the pan, optionally tossing with a little extra oil. Alternatively, transfer the spuds in a single layer to a baking sheet pan and then place in the oven for 45-55 minutes, until crispy and golden brown.
Turn the potatoes once, halfway through cooking. Once ready, serve immediately.
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