Step 1

Peel the potatoes with a potato peeler. Wash them, then cut them into equal sized wedges so they cook evenly. Place them in a saucepan filled with cold water and cook them for 2-3 minutes after the water comes to a boil: in this way, the starch is eliminated the potato softens; when they come out of the oven, they will be crispy on the outside and soft on the inside.

Step 2

Drain and let cool for 5 minutes; dress with extra-virgin olive oil, coating the potatoes evenly by tossing them with your hands.

Step 3

Season with a bit of salt and distribute them on a baking tray lined with parchment paper, ensuring that they don't overlap. Add garlic and rosemary. Bake at 400°F for approximately 30 minutes. If you prefer other more delicate herbs, add them at the end.