Preheat oven to 425F, 220C
Peel the potatoes, cut in half along the length, cut again in half and again, you should have 8 pieces per potato. If the potatoes are small quarter them instead. The goal is to have the potatoes the more or less the same size. Place the potatoes in a baking dish, or on a foiled lined baking sheet with sides.
Pour the oil over the potatoes add a generous amount of seasoned salt, with your hands, mix the potatoes with the oil and salt, making sure that each potato is coated with the oil.
Add generous amounts of fresh rosemary to the potatoes, Bake for 35-45 minutes depending on oven, the potatoes should be a dark golden brown
If serving on a platter, carefully remove the potatoes from the baking sheet, they might stick but will release with a spatula.
Serve hot, the potatoes can be prepared in advance and placed in a warm oven to reheat