2 lbs small Yukon gold potatoes or other small potato, washed
4 tablespoons unsalted butter
8 large garlic cloves, peeled and smashed
8 tbsp extra virgin olive oil + more as needed
Freshly ground black pepper
5 fresh rosemary sprigs
Fill a large pot with cold water and place it on the stove top. Add the potatoes and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 20 minutes. Drain the potatoes and let them dry. Place the potatoes on a flat surface.
With the back of your hand or the flat side of a meat tenderizer, gently press down on each potato until they are about 1/2″ thick. Place a cast-iron skillet on medium-high heat. Add 2 tbsps butter and 2 tbsps olive oil. Once the pan is hot and the butter has melted, add a single layer of potatoes. Season the top with sea salt and black pepper. Cook until brown and crispy, about 3 minutes, and then flip. Season the other side of the potatoes with sea salt and pepper and cook again for 3 minutes, or until brown and crispy. If the pan gets super dry, you can add a little more oil. Transfer the potatoes to a paper towel-lined plate to cool. Taste and sprinkle with more sea salt and pepper if needed.
Wipe out the pan and repeat the process with the remaining potatoes. Once all the potatoes are finished, place them on a platter for serving. Wipe out the pan again, add 2 tbsps oil, and fry all the garlic until it is golden. Add it to the potatoes. Add the final 2 tbsps oil to the pan and cook the rosemary sprigs for 30 seconds, just until it starts to crisp, but don’t let it turn brown. Transfer the rosemary to the top of the potatoes to cool. Once cool, strip the rosemary needles off the branch and sprinkle all over the potatoes. Taste and season before serving.