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1
Start by rinsing the exterior of the potatoes in cold water. Add these into a medium sized pot, then fill with cold water, about 1 inch over the top of the potatoes
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2
Bring this to a medium heat on the stove, and cook until you can run a butter knife through a potato. This will take about 20 minutes or so.
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3
When done drain them and let them cool.
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4
Bring a large skillet to a medium heat. Add in the canola oil, rosemary, and garlic, and let that come up to temperature. During this time, use the back of a wooden spoon and lightly smash the potatoes, keeping the potatoes mostly intact.
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5
Remove the garlic and rosemary from the skillet with a slotted spoon, reserving them in a small bowl to be used a bit later.
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6
Add the smashed potatoes into the heated oil, trying to keep them in one layer. Cook until the bottom is nice and crispy and a bit golden. Flip over, and continue to cook until the other side is golden and crispy. Add the garlic and rosemary back into the mixture, and let the garlic caramelize, only for a couple of minutes. Season generously with salt, plate, and serve along with a fresh sprig of rosemary for an additional touch.
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7
The result is nothing but awesome. You get this great crispy exterior, then a soft interior that is just perfect with that garlic and rosemary. I served this as a side for my smoked barbecue ribs, and they were just as much a star on the table as the ribs. These are a great side for grilled steaks, or heck pretty much anything. Did I mention any leftovers are perfect for a morning hash?
