Put potatoes in a pot of salted water and bring to the boil. Parboil for
15 minutes. Drain in a colander and shake excess water off. Let stand for
10 minutes.
Put oil in a oven dish, then add potatoes. Crush rosemary leaves and
sprinkle on top. Roast for 20 minutes, turn the potatoes, then roast for
a further 20 minutes.
