1 1/2 to 2 pounds waxy red or white potatoes, peeled and cut into 1/2-inch to 1-inch cubes
1/2 c olive oil, more or less
2 tsps chopped fresh rosemary leaves or 1/2 tsp dried rosemary
1tsp minced garlic
Salt & fresh ground black pepper to taste
Place the potatoes in a pot of salted water, bring to a boil, and simmer until nearly tender, 10 to 15 minutes. Drain well. Heat the oil over medium-high heat in a 12-inch non-stick skillet for 3 or 4 minutes. You can use more oil (for crisper potatoes) or less (for less fat). Add the potatoes and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes. Add the rosemary and garlic and continue to cook for five more minutes, stirring frequently. Adjust seasoning and serve.
Recipe from How to Cook Everything by Mark Bittman