Preheat oven to 475 degrees F.

Bring large pot of salted water (1.5 teaspoon salt) to a boil over high heat. Add in potatoes and cook for 15 minutes, until just tender. Transfer to a colander and drain for 5 minutes, until dry.

In a large bowl add potatoes, remaining salt, olive oil, garlic powder and rosemary. Toss until potatoes are completely coated.

Spread potatoes out on a rimmed baking sheet in a single layer. Bake on center rack for 20 minutes. Using a thin metal spatula flip potatoes over and cook for another 15-20 minutes until crispy.