Peel the potatoes and place them in a bowl submerged with cold water. This will prevent the potatoes from turning black.
Cut the potatoes into wedges of similar size.
Place the potatoes on a tray with parchment paper or non-stick silicon mat.
Add good quality extra virgin olive oil, sea salt, black pepper, fresh rosemary needles, and crushed garlic with the peel on.
Mix everything very well with your hands, until the potatoes are evenly covered with all the ingredients.
Bake in the oven at 200˚C | 390˚F for about 1 hour or until crispy and golden (it really depends on the oven and on the potatoes here, so check them at the 50 min mark).