Crispy Rosemary Potatoes

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Preheat the oven to 475. Bring a pot of salted water to a boil. Add three Russet potatoes, chopped into bite sized pieces. The smaller you cut the potatoes, the crispier they’ll be. Boil the potatoes for approximately 15 minutes. Drain. Put the potatoes back in the pot, hold the lid on and give the potatoes two good shakes. The fluffy bits become the crispy bits.

Add 1/4 cup olive oil to a roasting pan and place in the oven for ten minutes. Remove from the oven and arrange potatoes in a single layer in the roasting pan. Top with 2-3 tablespoons fresh chopped rosemary and 1 teaspoon coarse sea salt. Reduce the oven temperature to 425. Cook 45 minutes to an hour. Serve hot.

These are also the basis for Papas Borrachas.

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