3 pounds Yukon Gold Potatoes, Scrubbed Clean And Cut Into Chunks

Vegetable Oil, For Frying

6 whole Rosemary Sprigs

12 cloves Garlic, Sliced

Kosher Salt, For Sprinkling

Smoked Paprika (optional) For Sprinkling

Bring a pot of salted water to a boil. Carefully lower the potato chunks into the water and cook them until fork-tender, about 15-20 minutes. Drain the potatoes, then pour onto a sheet pan and allow them to dry completely and cool slightly. Bring a pot of vegetable oil to a temperature of 350 degrees. (NOTE: Put pot on the backburner of the stove if you have children in the house.) Using a slotted spatula and working in batches, carefully lower cooked potatoes into the oil and allow them to fry for 3 to 4 minutes, or until golden and slightly crisp. Add a few garlic slices and rosemary to the pot, and continue frying for another minute or so, until potatoes or deep golden and crisp. Remove to a paper towel lined plate, making sure to get all the garlic and rosemary out. Sprinkle generously with salt and repeat in batches with the rest of the potatoes, rosemary, and garlic. Serve with steak, chicken, or fish (or salad!)