Rosemary and Garlic Crispy Potatoes is a dish that uses fresh garlic, and a touch of fresh rosemary. For this dish I used white potatoes, boiled them for a few minutes before cooking them olive oil with fresh garlic and rosemary. Copycat
These potatoes have a nice garlic and rosemary flavor. Here the potatoes are par boiled (I use this type of big pot) meaning they are boiled partially. This really helps the potatoes cook while letting you work on the browning without having to worry if the potatoes are done or not. After par boiling the potatoes they are put down in a hot pan with olive oil, they are cooked for about 5 to 7 minutes on one side, flipped over, and then you add a couple of cloves of crushed garlic and some rosemary if you have it on hand. Cook these until they are nice and browned.