Preheat the oven to 220°C.

Cut the potatoes into wedges, skin and all. Toss with olive oil, a tiny bit of salt and pepper and lay out on a roasting tray. Slide into the oven and roast for 25-30 mins until golden brown and crispy.

While the potatoes are roasting, add 3 tbsp of oil to a small frying pan. Set over a medium heat and when the oil is hot, drop in the picked rosemary leaves and sizzle for 30 seconds. Drain on kitchen paper and allow to cool. Now scrunch them into 2 tsp of fine sea salt.

Remove the potatoes from the oven and season with the rosemary salt.