3 medium potatoes, peeled and cut into chunks
1tbsp olive oil
1 sprig rosemary, washed and leaves removed
Place the potatoes in a pan. Cover with water. Bring to the boil and simmer for about ten minutes until just soft.
Drain and leave to steam.
Heat the oil and settle it in the corner of the pan.
Fry the rosemary leaves until crisp.
Remove with a slotted spoon and drain on kitchen paper.
Add the butter to the oil. Then sauté the potatoes over a low heat for about 10 minutes.
When brown and crispy, drain and dry.
Place in a bowl and sprinkle the rosemary leaves over the top.