Pre-heat the oven to 425 degrees Fahrenheit.

Line a cookie tray or baking sheet with foil (this makes for an easy clean-up).

Chop the  potatoes into bite-sized chunks, strip the rosemary leaves off the stalks, and discard the stalks. 

Toss potato chunks, rosemary leaves, and olive oil together. Spread mixture on foil-lined baking sheet.

Bake for 20 minutes or until golden all over and crunchy on the bottom. 

Let cool slightly before removing from foil and serving. This prevents the deliciously golden and crunchy bottom of the potatoes from sticking to the foil.