Preheat your oven to 200°C/400°F/Gas Mark 6.
In a large pot, place the potato quarters and cover them with cold, salted water. Bring to a boil, and let simmer for 10 minutes.
Drain the potatoes and return them to the pot. Roughen up the edges of the potatoes by shaking the pot vigorously.
In a large roasting tin, add the olive oil and place it in the preheated oven for 5 minutes to heat up.
Carefully add the potatoes to the roasting tin, tossing them to coat them in the hot oil.
To the roasting tin, add the rosemary sprigs, salt, and pepper.
Roast in the preheated oven for 40-45 minutes until they are golden brown and crispy, turning the potatoes occasionally.
Serve hot as a side dish and enjoy!
