Step 1

Place the potatoes in a non-stick skillet, cut side down, with water, garlic cloves, rosemary sprigs, salt and pepper. Bring to a boil then lower temperature and cover the skillet for 12 to 15 minutes, until a knife easily pierces the potato.  Remove the rosemary and garlic.

Step 2

Pour off the remaining water, put the skillet back on the stove and raise the temperature to medium high.  Drizzle in 3 tbsps olive oil and sear for another 8 to 12 minutes until the potatoes are nicely browned.

Step 3

Mince and paste the garlic and place in 2 tbsps olive oil. Discard the rosemary sprigs.

Step 4

Serve hot with garlic olive oil drizzle, salt and pepper to taste and chopped parsley.