Slice the potatoes in half. Add to a pot and cover with water.
Bring to a boil, then reduce to let simmer. Cook until potatoes are al dente. Soft enough when poked with a fork but still firm (not too soft).Drain the cooked potatoes in a strainer.
Add olive oil and butter to a frying pan over medium high heat. Cook until butter and oil creates foaming bubbles. Add the potatoes and garlic. Cook for 5-8 minutes, until the edges turn crispy and golden brown. Stir potatoes occasionally (and gently) during the process.
Once potatoes are crispy, stir in chopped rosemary, salt and pepper. Cook 1 more minute.
Scoop potatoes into a serving dish. Scrape the bottom of the pan and add the crispy bits and oil over top. Serve and enjoy!
Recipe Notes:
Boil potatoes al dente. The potatoes should be soft when poked with a fork, but still slightly firm. If they’re too soft, they will break apart easily while frying them.
Cook over medium-high heat. The oil and pan need to be hot so that the potatoes turn crispy.
Use a cast iron skillet. It’s not required, but cast iron helps to caramelize and produce a delicious crispy coating.
Use kitchen scissors to cut rosemary. It’s so much easier to cut down the side of the rosemary using scissors! The pieces should be cut small.
Mix gently. The potatoes will be a little soft and can break down while stirring in the skillet.
Scoop up the burnt bits and oil into the serving dish. All those leftover bits in the pan are delicious! Be sure to scoop them up with the potatoes.