Rosemary Potatoes

Name: Rosemary Potatoes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
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

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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

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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.