Rosemary Potatoes
- Level: Intermediate
- Total: 1 hr
- Active: 15 min
- Yield: 1 to 2 servings
- Level: Intermediate
- Total: 1 hr
- Active: 15 min
- Yield: 1 to 2 servings
Ingredients
4 small organic russet potatoes
2 sprigs fresh rosemary
3 cloves garlic
Vegetable oil, for deep-frying
Sea salt and freshly ground black pepper
Directions
- Place the potatoes in a stockpot and cover with cold water; add the rosemary and garlic. Bring to a simmer and cook until the potatoes are al dente, about 30 minutes. Remove the potatoes from the water and let cool.
- Preheat a deep-fryer filled with vegetable oil to 350 degrees F.
- Cut the potatoes into bite-size pieces and fry them in the oil until golden brown and crispy. Drain on paper towels, then transfer to a bowl and season with salt and pepper.
