Cube the potatoes
Boil the potatoes in well-seasoned vegetable broth until slightly tender
Transfer the potatoes to a bowl and swish them around to rough up the surface
Add oil, garlic, rosemary, and pepper to a pan and infuse the oil
Pour the infused oil over the potatoes
Roast and toss the potatoes every 30 minutes until golden brown and crispy
Add the garlic and rosemary to the potatoes at the end
Finish with salt and parmesan cheese
