Cut and boil the potatoes

• Chop the potatoes into small cubes.
• Place them in a pot of cold salted water.
• Boil until just tender, so a knife slides in easily.

Steam-dry the potatoes

• Drain the potatoes into a colander.
• Leave them to steam-dry and release their moisture.

Heat the oil in the oven

• Place a baking tray with the oil in the oven and heat it up.

Roast until golden and crispy

• Toss the dried potatoes into the hot oil on the tray.
• Bake until golden and very crispy, turning occasionally.

Add rosemary, garlic and parmesan

• Scatter the rosemary, garlic and parmesan over the hot potatoes.
• Serve straight from the tray.