There are 2 camps for rosemary potatoes: pan or oven! I think it`s important to get the good rosemary flavor into the potato. The potatoes should be nice and brown and the rosemary shouldn`t be burnt. Marinades often do not have the desired effect because the oil is more like a protective film around the potatoes. I got the best results with the following method:
Wash the potatoes thoroughly, brush if necessary and cook in salted water with 2 sprigs of rosemary for about 12-15 minutes. They should not be completely cooked yet and should be easy to cut later without disintegrating. Then drain the potatoes, discard the rosemary and let the potatoes cool completely. This means that the potatoes retain their own taste even more after processing.
Heat some olive oil in a large pan over medium heat. Peel and halve the garlic cloves and place them with the cut surfaces in the oil. Pluck the needles from a sprig of rosemary and add them to the oil as well. Swirl occasionally over a low heat so that the oil can take on the taste of garlic and rosemary. Plan for 15-20 minutes.
Meanwhile, either quarter or halve the cold potatoes - depending on the size you want. Put the potatoes in the pan and brown them slowly. Turn occasionally, but not too often, so that they brown nicely but don`t disintegrate. In between, pluck the needles from the last sprig of rosemary and chop finely. When you can see that the potatoes are almost ready, add the rosemary, mix in and season with salt and pepper. Let it steep for another 5 minutes and serve immediately if possible.
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