Add rosemary, olive oil, lemon, minced garlic, salt, and pepper to a small bowl. Using a fork, gently press the rosemary into the marinade and leave it on the side while the other ingredients are being prepared. (see note 1)
Wash and peel the potatoes. Transfer each peeled potato into a bowl with cold water. Cut the potatoes into the middle on half, and each half through the middle in quarters. Finally, cut each quarter in two or three pieces depending how large the poatoes are.
Rinse the poatoets with cold water 2-3 times. Transfer the potaotes to a potand cover with water along with a teaspoon of salt.
Preheat the oven to 210 degrees C or 410 degrees F.
Once the potatoes come to a simmer, boil for 5-7 minutes. We are not looking to soften up the potatoes here. Just to start the cooking process and create a base for the flavoring to soak up into the potatoes and get more texture. (see note 3)
Take the pot out of the heat. Drain the water and add the rosemary marinade. Cover the pot with the lid and shake in circles for 30 seconds.
Transfer the potatoes to an ovenproof dish lined with parchment paper. (see note4)
Bake for 40 minutes at 210 degrees C or 410 degrees F.