- 1 Pound red bliss potatoes
- 2 Cups canola oil
- 6 garlic cloves, unpeeled
- 2 large sprigs of fresh rosemary
- Salt, to taste
- Pepper, to taste
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil, cut potatoes into 1 inch pieces. Drop potatoes into boiling water and allow to blanche for 5 minutes, drain potatoes and allow to dry.
Heat a large sauté pan with canola oil to medium temperature. Add potatoes and allow to caramelize for approximately 4 minutes. Add garlic cloves and place pan into oven, allow potatoes to roast until cooked through and browned evenly.
Remove potatoes from oven and add the 1 tablespoon of butter and minced rosemary.
Allow butter to melt and incorporate well with the potatoes and rosemary.
Adjust the seasoning with salt and pepper. Drain on paper towels and serve.