Clean the potatoes, pierce a few times with a fork and place them on a paper towel in the microwave.  Cook until they just start to become tender, but not cooked all the way., about 4 minutes

Combine oil, garlic and 1 teaspoon of the rosemary in a bowl that will hold the potatoes.

Allow the potatoes to cool, chop them into fork-sized pieces and toss them with the oil.  The oil raises the surface temperature to promote a nice crispy texture.  Add salt and pepper to taste as well.

Roast them in the oven at 450 degrees for 15 minutes and then watch for them starting to brown. You may want to put them under the broiler to finish them off.

Add the remaining rosemary just prior to plating