Preparation time: 20 min. + 25 min. cooking time
1. Wash the potatoes and cook them in a saucepan with salted water until soft. Drain the potatoes, peel them if you want to, and let them cool afterwards. The potatoes can also be cooked and peeled the day before.
2. About 15 minutes before serving, cut the potatoes into quarters and pluck the rosemary twigs into small pieces.
3. Heat the clarified butter in one or two wide pans and fry the potatoes at a medium heat until golden brown on all sides while turning the potatoes several times. Shortly before the potatoes are ready, add the rosemary and fry until the needles are crispy.
4. Drain the rosemary potatoes on a tray lined with kitchen paper, season with salt and put in bowls. Serve immediately.