4 Large Golden Potatoes
1 Sprig of fresh Rosemary, chopped roughly
4 TBSP of Rosemary infused Olive Oil
Fresh cracked Black Pepper
Pink Himalayan Salt
Leaving the skin on the potatoes, cut each potato in half lengthwise and then in half again into 4 quarters. Cut each quarter into square pieces, each a half inch thick. Heat 4 TBSPs of Rosemary Olive Oil in a non-stick pan over a medium high flame. Add potatoes and gently turn them over in the olive oil to coat them. Sprinkle pepper and salt over potatoes as you cook them, turning them occasionally. Cook until potatoes are a deep golden brown. Just before removing potatoes from pan add the chopped rosemary and let cook for 2 additional minutes. Remove from pan with a slotted spatula and place on a plate with a paper towel to absorb remaining oil. Immediately sprinkle with salt to your liking and serve.