Dana's Roasted Rosemary Potatoes

Chuck and I went to a restaurant in Las Vegas for breakfast and they served these potatoes. They tasted so good to me, especially the really crispy edges! This is my version.


Recipe


2 pounds small potatoes, cleaned and cut in halves or fourths

2 sprigs fresh Rosemary

4 large garlic cloves, peeled and smashed

Avocado or Olive oil

Salt and Pepper

Steam potatoes until soft, cool, place skin side up on baking sheet and lightly smash with a cup or something.  Place garlic and Rosemary in a large bowl.  Heat about 1/4 inch of oil in a large sauce pan to 450°F.  Add part of the potatoes skin side down and flash fry for about 2 minutes until very crispy.  Remove and place the potatoes in the bowl with the garlic and Rosemary.  Continue flash frying until all potatoes are done.  Sprinkle them with salt and pepper to taste, stir and allow to rest in the garlic and Rosemary for a few minutes.  Remove the garlic and Rosemary and serve.