Recipe courtesy of Tyler Florence

Rosemary Potatoes

  • Level: Intermediate
  • Total: 1 hr
  • Active: 15 min
  • Yield: 1 to 2 servings
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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

  1. 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.
  2. Preheat a deep-fryer filled with vegetable oil to 350 degrees F.
  3. 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.

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