2: Cut the potatoes in to chunks of fairly even size (about the size of your thumb).
3: Cut chunks to make lots of faces (rather than slices) as these crisp up better. Rinse the chunks again.
4: Put the potato chunks into a large pan. Add 1 tablespoon coarse salt, 2 bayleaves and 2 sprigs rosemary, then enough to water to cover.
5: Bring to the boil, then simmer for about 30 minutes.
6: The potatoes should be soft, to the point of breaking up in the pan. Preheat the oven to 390°F (200°C)
7: Drain the potatoes.
8: Spread the potatoes out in a single layer on a sheet of cooking parchment laid on a baking sheet. Taste a piece and if it still lacks salt, sprinkle with more salt, then pepper.
11: Roast for about 30 minutes, keeping an eye on the colour towards the end.
12: Eat piping hot to make the most of them while they are still lovely and crisp.
Remarks
For even more of the Provencal spirit, use herb olive oil instead of plain, and add 1 or 2 cloves of garlic garlic "en chemise" to the pan while boiling the potatoes. You can cook any variety of potatoes like this, but for the best results, use a floury type, such as Bintje.