Crispy Rosemary Potatoes

Ingredients

• 1 lb potato (Yukon Gold, Yellow Finn, or new potatoes)
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon fresh rosemary or dried rosemary
• 1/2 teaspoon salt
• fresh ground black pepper

Directions

1. 1

   Bring a large kettle of salted water to a boil.

2. 2

   While the water heats, cut the potatoes in half (do not peel them).

3. 3

   Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).

4. 4

   When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.

5. 5

   Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.

6. 6

   Heat a large, heavy skillet over medium-high heat.

7. 7

   Add the olive oil, then quickly add the potatoes.

8. 8

   Salt and pepper the potatoes well.

9. 9

   Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.

10. 10

    Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.

11. 11

    Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.

12. 12

    Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.

13. 13

    Serve the potatoes hot.