Peel and cut potatoes in 2 1/2 disks. In a pot put potatoes and cover with chicken stock (if it doesn’t cover add a little water) add garlic and rosemary to stock. Once it comes to a boil let boil for 10 minutes.
Drain the potatoes and put back in the pot with the rosemary and the garlic. Shake the potatoes so the outside of the potatoes are roughed up but not so hard you break them apart. Pour a couple of inches of oil in a high sided pan. Place in a preheated 400 degree oven and get the oil hot, about 5 minutes.
Place your potatoes in the hot oil carefully and put in the oven for 45 minutes to an hour or until the crispiness you desire. Baste the top of your potatoes about 15 minutes into baking. Turn the potatoes once the one side is to the darkness you want and let the other side darken up.
When you take the potatoes out of the oven place them on a platter to serve, salt immediately.
