Rosemary Potatoes

1. 1

   Place the potatoes in a stockpot and cover with cold water; add the rosemary and garlic.

2. 2

   Bring to a simmer and cook until the potatoes are al dente, about 30 minutes.

3. 3

   Remove the potatoes from the water and let cool.

4. 4

   Preheat a deep-fryer filled with vegetable oil to 350 degrees F.

5. 5

   Cut the potatoes into bite-size pieces and fry them in the oil until golden brown and crispy.

6. 6

   Drain on paper towels, then transfer to a bowl and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.