2 russet potatoes (about 1 to 1½ pounds), thoroughly washed
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
¼ teaspoon red pepper flakes
1 tablespoon coconut oil
Cut the potatoes into ½-inch cubes (leave skin on the potatoes). Add the potato cubes to a large pot that's been filled with cool water. Place over high heat and bring to a boil. Once the water starts boiling, boil for 2 minutes. Drain water and run potatoes under cold water to stop cooking.
Make the garlic-herb oil by adding the olive oil to a small skillet along with the minced garlic, rosemary, and chili flakes. Heat over medium-low and bring to simmer. Reduce heat to low and simmer for 2-3 minutes, being careful not to burn the garlic. Remove from heat and let cool slightly.
Add the coconut oil to a large skillet over medium-high heat. Once the oil is hot, add in the potato cubes, forming a single layer over the pan. Season with sea salt and black pepper. Cook, untouched, for 5-7 minutes.
Carefully flip the potatoes over and cook another 4-5 minutes. Add in the garlic-herb oil and continue to cook other sides until each cube is golden and crispy (about another 10-15 minutes).
Season generously with sea salt and black pepper and serve.