Twice-Cooked Potatoes

Total time: 40 minutes
    These are slightly different than my usual oven fries, but still crispy on the outside, creamy on the inside; finished with just a sprinkle of salt.

 Ingredients:

• 2 medium potatoes
• 1 tsp dried rosemary
• 2 cloves garlic
• 1 tbs oil
• salt - sea salt is nice

 Instructions:

• Cut potatoes in half (the short way).
• Put into a saucepan, cover with water (add a pinch of salt) and bring to a boil over medium-high heat. 
• Partially remove cover and continue to cook until barely done - about 15 minutes. 
• Drain, cover with cold water and drain again. 
• Let rest for 5 minutes, (or longer) then cut into slices 1/2" (1.25cm) thick - about 3 slices per half. 
• Mince garlic.
• Heat oil over medium-high heat in large, nonstick skillet. 
• When hot add potato slices (placing each flat), rosemary and garlic - sprinkling over potatoes and into oil. 
• Sauté until lightly browned, 6 - 8 minutes. 
• Turn and brown other side. 
• Sprinkle with salt and serve.