Wash the potatoes well and cut them into large pieces. In a large saucepan, add in water and a tbsp of salt. Boil the potatoes with skin. Make sure they aren’t overcooked.
Drain the potatoes and leave them in the colander to dry. Do not run them under cold water. This creates a sort of layer of skin on the potatoes that adds to the crispness and flavor.
Heat 2 tbsp of olive oil in a pan.
Add in the potatoes and toss them so that the oil coats them evenly.
Add in coarsely chopped garlic
Reduce the heat to a minimum and add in rosemary.
Keep tossing the potatoes so that they color evenly. It would take around 8-10 minutes to cook.
Check the salt and add more if required.
Remove from heat and add in the juice of one lemon.
Serve hot.