Place the potatoes in a large stockpot and cover with water. Bring to a boil for 15 minutes or until just tender (don’t overcook them or they will fall apart when frying).
Drain the potatoes and place them back into the stockpot. Shake the pot over low heat to remove any excess liquid. Remove them from the pot and place them in a single layer on a baking tray lined with baking paper.
Heat the oil in a fry pan. Gently place potato wedges in a single layer in the hot oil and fry until well browned and crusty-edged on all sides. Remove potatoes from the oil and drain them on a paper towel.
Once drained, but still hot, place wedges back on a tray lined with baking paper and immediately sprinkle them with sea salt, cracked pepper and rosemary. Place the tray in a warm oven and repeat the frying process until all potatoes have been fried.
Do a final sprinkle of sea salt, pepper and rosemary over all the cooked wedges and serve hot.