Q: Turn the oven to 350 F (177 C) and let it come to temperature. You will likely have to fry the potatoes in batches, and you can keep the cooked batches warm in the oven while the others saute. Pour the oil into a large skillet or frying pan. Turn the heat to medium and let the oil preheat. The oil is ready when the surface begins to shimmer, but you don't want it to start smoking. Good oils for sauteing potatoes include canola and sunflower. Instead of cooking the potatoes in oil and adding butter later, you can also saute them in duck fat or another animal fat. When the oil is ready, transfer the potatoes to the hot pan. For cubes, spread the potato chunks out into an even layer. For rounds, place each round in the pan individually, and spread the rounds out in a single layer. For halves, place each potato cut-side down into the pan. Cook only a single layer of potatoes at a time to ensure even cooking and browning. You may have to cook them in batches. Saute the potatoes in the hot oil for about five minutes. When they become golden brown on the one side, use a thin spatula to flip the potatoes. Cook for another five minutes, or until they're golden brown on both sides. Once you flip the potatoes, wait about three minutes and then add the butter, garlic, and rosemary to the pan. Season with a sprinkle of salt and pepper. Shake the pan to distribute the new ingredients evenly. Continue cooking for another two minutes or so, until the potatoes are cooked through and browned. Once fully cooked, toss the potatoes a few times with the spatula to coat them in the garlic and rosemary. When the first batch of potatoes is done, transfer them to a baking sheet. Spread the potatoes out into a single layer and transfer them to the oven to keep warm while you saute the remaining potatoes. Add more oil to the pan and let it preheat. When the oil is hot, arrange the remaining potatoes in the pan and cook them for about 10 minutes, until golden brown. Flip the potatoes regularly, and add more butter, rosemary, and the garlic in the last few minutes of cooking. When all the potatoes are cooked, transfer them from the baking sheet or frying pan to a serving bowl. Add additional salt and pepper, to taste, if necessary. Toss the potatoes to coat them in the seasoning before serving. Sauteed potatoes can be eaten alone, as a side dish with your favorite meals, or turned into tasty salads.
A: Preheat the oven. Heat the oil in a frying pan. Arrange the potatoes in the pan. Cook the potatoes until golden brown. Add the remaining ingredients. Transfer cooked batches to the oven. Repeat until all the potatoes are cooked. Season with salt and pepper and enjoy.

Q: It's the multicolored flower icon typically found on the home screen. As you select photos, a blue and white check mark will appear on each thumbnail. To select all videos at once, tap Select All at the top-left corner of the screen. It's at the bottom-right corner of the screen. A confirmation message will appear. The videos will be removed from your iCloud storage.
A: Open Photos on your iPhone or iPad. Tap the Videos album. Select all of the videos you want to delete. Tap the trash icon. Tap Delete <number of> Videos.

Q: Early to mid-April is usually standard. Once the seeds start to sprout, you can move them outdoors. Just make sure that the last frost of the season has already passed. Allow the soil to remain fairly loose, as tightly packed soil can suffocate the plant. Space seeds a few inches apart from one another. This space is necessary to ensure that the flowers will have room to grow without suffocating another's roots. Only apply a light layer of soil, as too much soil may prevent the seeds from germinating.
A: Start geraniums from seed indoors. Fill the pot with soil. Spot the top of the soil with seeds. Cover the seeds with soil.

Q: Spray them with nonstick cooking spray so you'll be able to remove the finished lollipops without them cracking. Put the lollipop sticks in the molds. This recipe works with any type of hard candy molds. You can use drop molds, start or heart-shaped molds, or any other mold you like. Be sure to use candy molds, and not other types of food molds, since candy molds are designed to prevent the candy from sticking. Place the sugar, corn syrup, and water in a saucepan. Put the saucepan on the stove over medium high heat. Scrape down the sides of the pan with a pastry brush to keep it from sticking. Stop stirring and check the temperature with a candy thermometer. Let the mixture keep boiling until it reaches 295F (146C), then immediately remove it from heat. It's important to remove the sugar mixture from heat at this exact temperature. Use a candy thermometer, and not a meat thermometer, to be sure your measurements are exact.
A:
Prepare your lollipop molds. Add the ingredients in a saucepan. Stir the mixture until the sugar dissolves. Bring the mixture to a full boil. Stir in the extract and food coloring. Spoon the candy mixture into the lollipop molds. Let the lollipops harden before popping them out.