بطاطا مقرمشة

Strain the oil from the garlic and rosemary, keeping the flavored oil.

Gently toss the potatoes to distribute the flavors.

Add the sautéed garlic and rosemary on top.

Transfer the potatoes to a serving plate.

Return the tray to the oven to finish roasting.

Once the bottom of the potatoes is golden, flip them to brown all sides.

Place the tray in a preheated oven set to bottom heat.

Sprinkle a pinch of salt over the potatoes.

Pour the garlic-infused oil over the potatoes.

Once the potatoes are boiled, drain them and place them in a baking tray.

Peel the potatoes.

Stir the ingredients together until they turn golden.

Add the rosemary to the pan.

Sauté the garlic until it becomes fragrant.

In a frying pan, heat the vegetable oil and add minced or crushed garlic.

Add baking soda to the water to help the potatoes become crispy on the outside.

Add salt to the boiling water.

Boil the potatoes in water until they are halfway cooked.

Cut the potatoes into medium-sized pieces.