Crispy Rosemary Potatoes - cooking recipe

Ingredients

1 lb potato (Yukon Gold, Yellow Finn, or new potatoes)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
fresh ground black pepper

Preparation

Bring a large kettle of salted water to a boil.
While the water heats, cut the potatoes in half (do not peel them).
Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
Heat a large, heavy skillet over medium-high heat.
Add the olive oil, then quickly add the potatoes.
Salt and pepper the potatoes well.
Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
Serve the potatoes hot.