Rosemary-Infused Boiled & Fried Potatoes

Adapted from Rene K. and Seasaltwithfood
Serves 2

• 3 small to medium potatoes, sliced into thick chunks
• ~4 tbsp (50 g) butter, cut into chunks
• 1 large sprig rosemary
• 5+ cloves of garlic, halved
• 1/4 cup onion, diced
• salt

Place potatoes in a single layer (or as close as you can get) in a large, deep skillet, sprinkle over with onion and garlic. Add water until the potatoes are barely covered, then add butter, rosemary, and salt. Bring it to a boil and cook for 15 - 20 minutes, letting the water evaporate. Once it has, reduce the heat to medium and fry the potatoes until they're crispy, golden-brown and delicious.