Pan-fried rosemary and garlic potatoes

I had this with a marinated leg of lamb steak and jolly nice it was too.

Waxy or firm potatoes
Vegetable, sunflower or groundnut oil
Garlic
Rosemary
Salt and pepper

Cut the potatoes into 2cm cubes or other shapes, peeled or not as you desire.  Do wash the potatoes first though.

Blanch them for 1 minute (boiling time) in salted water.  Drain.  Wash with cold water then dry in a tea towel.

Heat a 3mm film of oil in a heavy-based frying pan to smoking point.  It needs to be very hot because when you add the potatoes the temperature will drop.  Fry the potatoes at a steady pace, in batches if required, until nicely crisp and cooked through.  It should take around 15 minutes.  To test just remove one to a board, leave for 30 seconds to cool and taste it.

Remove the potatoes to a bowl with a slotted spoon.  Pour the oil into another bowl to cool before throwing away.

When everything else is ready return the potatoes to the pan along with the garlic and rosemary, both very finely chopped, season, and toss for less than a minute over a gentle heat before serving.