4 – 5 large potatoes
1/3 cup olive oil
1 tbs fresh rosemary
1 clove garlic, crushed
salt and black pepper
Peel potatoes and cut into 2cm cubes. Par boil for 2 to 5 minutes and pat dry.
Heat oil in a large heavy based frying pan. Add the potatoes and cook slowly for about 20 minutes or until tender. Shake pan occasionally and turn potatoes to prevent them from sticking.
Add the rosemary and garlic with salt and pepper to taste in the last few minutes of cooking. Increase the heat to crisp the potatoes, if desired.