Chop the new potatoes into 2cm cubes (no need to peel).
Pick the rosemary leaves from their stalks and finely chop (discard the stalks).
Put the potatoes on a lined baking tray (baking parchment not grease proof) and drizzle over a little olive oil. Season with salt and pepper and sprinkle over the rosemary. Toss to coat, then spread out evenly.
Put on the top shelf of your oven. Roast, shaking the tray occasionally, until crispy, 25-30 mins.
