Crispy Cornmeal Potatoes

Preheat oven to 350ºF.

Wash the potatoes well and cut into eighths. Place in a pot of boiling water; boil for 5 minutes.

In a shallow dish, combine cornmeal, salt, garlic powder, and pepper. Drain potatoes and toss in cornmeal mixture.

Heat olive oil in a cast iron skillet over medium heat. Add rosemary and garlic cloves; continue heating 2 minutes.

Using tongs, place potatoes in hot oil. After 5 minutes, turn each to another side. Transfer skillet to oven, and after 5 minutes, turn potatoes once more. Bake for 30–40 minutes until soft on the inside and crunchy on the outside.