Fill a large pot with water and add salt. Place the quartered potatoes inside, then heat until the water reaches a boil. Once boiling, reduce to a gentle simmer and cook for about 8 to 10 minutes or until the potatoes can be easily pierced with a fork.

After cooking, drain the potatoes and spread them out on a baking sheet. Allow them to sit for about 10 minutes to help remove extra moisture.

In a separate small bowl, mix together the flaked sea salt, black pepper, smoked paprika, cayenne pepper, and onion powder to create your seasoning blend.

Pour vegetable oil into a large Dutch oven until it’s approximately 2 inches deep. Heat the oil to 375°F over medium heat. Carefully add half of the potatoes to the hot oil and fry them until they become golden and crisp, which will take around 4 to 5 minutes.

Before removing the potatoes, add a sprig of rosemary and half of the sliced garlic to the oil, letting them aromatic for about 15 seconds.

Using a fine-mesh strainer, carefully remove the potatoes and place them into a medium bowl. Sprinkle half of the seasoning blend over them and transfer to a paper towel-lined baking sheet to let them drain excess oil.

Repeat the frying process with the remaining potatoes, garlic, rosemary, and seasoning blend.

Serve the crispy fried potatoes warm as a delightful side dish at any gathering!