Place parchment paper down on a baking sheet. Drizzle with olive oil and sprinkle with salt. Then sprinkle the tray with chopped rosemary.

Rinse and slice potatoes in half. Place flat-side down on a baking sheet over the herbs and oil. Be sure to keep space between the potatoes. Don’t crowd the pan. Drizzle with a little more olive oil and a little sprinkle of salt. Place in oven at 375 degrees Fahrenheit for one hour or until potatoes are golden and crispy.

In a separate bowl combine parsley, crushed garlic, lemon zest, and Maldon salt. Mix to combine.

While hot, place potatoes in bowl, toss with herb mixture, and serve with Tuscanini truffle ketchup.