Garlic-Rosemary Crispy Potatoes

Peel and parboil about 6 potatoes. (start with potatoes whole and in cold water) Boil for about 6 minutes and then cool to touch.

Cut cooled potatoes in a one to one and a half inch dice.

Heat about a half inch of olive oil in a sauté pan (I used my cast iron…the BEST) with a couple whole garlic cloves and a sprig of rosemary.

When oil is hot and shimmering, put potatoes in pan in a single layer. Don’t crowd the pan or they won’t get crispy. Cook until they’re browning and then flip with a spatula. When they’re golden brown take them out with a slotted spoon or spider and put in serving dish. Top with sea salt and more rosemary.