For rosemary potatoes, boil unpeeled potatoes until tender, 15-20 minutes, depending on size. Put enough oil in a pan to cover the bottom.
Cut the rosemary into coarse pieces and fry briefly in the oil. Add the potatoes (just cut larger potatoes in half) and fry until crispy and golden brown in color. Sprinkle the rosemary potatoes with coarse sea salt and serve.
Preparation Tip:
The rosemary apples taste great with short roasted pork, lamb or beef.
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