1 lb. Yukon gold or russet potatoes–cubed, 1/4 cup olive oil, 4 tablespoons butter, Rosemary to taste, 1 clove garlic, minced (optional), Salt and pepper to taste

1. Heat oil in pan. 2. Peel and cut potatoes into 1 inch cubes, adding to pan as you are cutting. 3. Add butter and rosemary. Cook over moderate heat, raising and lifting, until crispy and golden on all sides. 5. Add salt and pepper to taste. 6. Chopped garlic can be added if desired. 7. Serve hot and enjoy!