• Begin by peeling and chopping the potatoes. If using a potato variety with thin skin, you can simply scrub the potatoes then leave them on.
• Next, fill a large pot with water and bring to boil (to add extra flavor, you can salt the water). Then add the chopped potatoes (carefully) and boil for 7 minutes.
• Drain the potatoes and shake the basket/sieve well as this will help the potatoes to crisp up more in the pan.
• Optionally, dry the potatoes well before shaking the potatoes and this will help them crisp up better and avoid them sticking to the bottom of the pan.
• Chop the rosemary and garlic. I kept my garlic whole aside from chopping the top. However, you can optionally crush some into the oil, for extra flavor.
• Preheat oven to 160C/320F. Heat up the olive oil in a large pan. Then add the boiled potatoes, rosemary, and garlic. Lightly fry for a few minutes, until just beginning to crisp up – 2-3 minutes should be more than enough.
• If your pan is oven-safe then you can leave them in the pan, optionally tossing with a little extra oil. Alternatively, transfer the spuds in a single layer to a baking sheet pan and then place in the oven for 45-55 minutes, until crispy and golden brown.
• Turn the potatoes once, halfway through cooking. Once ready, serve immediately.

How To Store:

• These pan-fried potatoes are best eaten immediately, for the ultimate 'crisp' factor. However, leftovers can be stores in an airtight container in the fridge for up to five days. They are also freezer-friendly for up to three months.

  When re-heating, it can be a little tricky to make sure that crispy roast potatoes retain their crispiness. I like to reheat them in a large skillet over medium heat with a bit of oil until heated through and crisp.
• You can also meal-prep these in advance by parboiling a large batch of potatoes then bake them in batches over 2-3 days.