Preheat the oven at 220C/425F.

Peel the potatoes and chop into chunks of about 4-5 cm.

Place in a colander over a pan filled with cold water. Turn on the heat and as soon as the water starts to boil allow to steam for 8 minutes.

Gently shake the colander to fluff up the edges. Some may break during this step but don’t worry, they will taste spectacular anyway. Getting the fluffy edges will make them better absorb the fat and go super crispy on the outside while still being fluffy and soft inside.

Move the potatoes to a oven tray, making sure to form a single layer.

Pour the oil over the spuds, trying to wet every single one of the them. Season a pinch of salt, pepper to taste and add a few sprigs of rosemary.

Bake for 30-40 minutes, turning once or twice after the first 20 minutes of cooking, until golden brown and crispy.

Transfer to a serving dish, sprinkle with salt flakes and finish with some fresh rosemary.