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Preheat oven to 180°C/400°F/Gas Mark 6.
Place potatoes in a pan with cold water and plenty of salt. You want it to almost take like sea water. Bring to the boil and cook for 5-7 minutes or until tender enough to fall off the end of a knife. Then drain and leave in the colander with a tea towel over them to steam dry for 10 mins.
Add the oil to a baking tray and place in the oven to get HOT. This is important for getting that crispy crunchiness.
Cut the top off the garlic bulb and place it in some foil with a sprig of rosemary, a touch of oil and a sprinkle of salt. Then wrap tightly.
Get the hot tray out of the oven and add the potatoes and foiled garlic to the tray. Cook for 30 mins. After 30 mins give the potatoes a mix and leave to cook for a further 15 mins. Keep an eye on them in case you need less/more time.
Whilst that's going on, chop the remaining rosemary leaves and grate the Parmesan.
Then, remove your potatoes and garlic from the oven and get the garlic and rosemary out of the foil. Squeeze the garlic out and mix with the rosemary and Parmesan to form a paste.
Get all of that paste on to the potatoes, season with salt and pepper and give them a good toss. And then they are ready to serve! Each bite should be super CROUNCHY.