Rosemary Potatoes

I love potatoes.  I love them even more for breakfast.   There is a local diner in Eastown, Wolfgangs, that serves the best rosemary potatoes anywhere.  We set out to replicate their success. 

As many potatoes as you wish, diced.
[I use a very sharp knife and dice the potatoes into small pieces.  I find they cook better and more evenly this way.  I expect that you could make them larger and bake them, but I haven't tried that].
Seasoning.  I use Mickey and T's All American. 
Fresh rosemary.  Rinsed, dried, and smashed into teeny, tiny pieces.  

I cook them in olive oil with a medium to low heat.  I like mine a little crispy, so I crank up the heat the last few minutes.  

Two hints that we use that make these potatoes the very best.

First, dry the potatoes after dicing.  This absorbs the water and helps in the cooking.  If you forget, it won't ruin it but it does help.

Second, whip this up the day before you want to cook them.  Let the potatoes, the seasoning, and the rosemary sit overnight and get, as Emeril says, all happy. 

Hmmm, delicious.  I always make enough for two batches.  Cheers to good eats!