Pan-Fried Rosemary Garlic Potatoes
taken from The Kitchn
1 pound potatoes, skins on and diced into 1/2-inch cubes
2 tablespoons olive oil
2 teaspoons minced garlic
Handful of rosemary sprigs, leaves removed and left whole, approx. 2 tablespoons
1/8 teaspoon black pepper
1/4 teaspoon salt
Blanch the potatoes.
Heat the oil in a large skillet, add potatoes and salt and stir over medium heat. Cook uncovered for about 20 minutes, stirring occasionally, until potatoes are browned.
Turn heat to medium-high and add garlic, rosemary, and pepper. Brown for about 3 minutes and serve hot.