Chop potatoes into cubes, making sure they’re all about the same size. I like them about a centimeter so they cook faster, but you can leave them as large chunks. Place them in a large bowl and drizzle with olive oil. Mix well.
Mince the garlic and rosemary and add to bowl with potatoes. Top with salt and pepper (to taste) and stir until evenly coated.
Spread in a single layer on a parchment-paper lined baking sheet. Bake for 30 minutes, or until crispy on the outside and cooked thoroughly on the inside. If you’re not feeling lazy, you can flip them over and stir them around halfway through cooking.