Source  Mel's Kitchen Cafe

Recipe Added:  6/26/2013

Toss potatoes with 1 Tbsp oil and 1/4 tsp salt. Microwave uncovered for 10 minutes, stirring every 1-2 minutes, until the potatoes soften but still hold their shape. Stir every few minutes to cook evenly. Drain excess liquid from the potatoes. Heat 1 Tbsp oil in a skillet over medium heat until very hot. Add potatoes when the oil is sizzling (cut side down if using red potatoes with the skins on) in a single layer. Cook without stirring for 5-6 minutes until golden brown on the first side.

Gently stir the potatoes, rearranging again into a single layer and flipping to underside. Cook until golden brown on the second side, another 5-6 minutes. Season with salt and pepper to taste. Combine 1 tsp oil, minced garlic and rosemary. Clear the center of the pan and add the mixture, cooking and mashing the garlic for about 30 seconds. Do not to let garlic burn. Stir the potatoes with the garlic/rosemary mixture. Serve.

1. http://www.melskitchencafe.com/2013/05/golden-skillet-potatoes-and-lets-talk-food-allergies-for-a-second.html