For this kind of heat treatment, use potato varieties with a lower starch content. The varieties listed are suitable for frying and for making into chips. Wash and peel the potatoes.
Cut them into medium thick slices. Put salt in a large pot with boiling salted water and blanch the potatoes for 4 min. Drain them from the water and leave to drain completely.
Make breadcrumbs from the dry ciabatta - its flavor is suitable for these baked and aromatic potatoes.
Mix the dry products in a container, stirring well. A real convenient option is to place the cooled and drained potatoes in a baking bag or plastic bag.
Pour in olive oil, shake the bag and the potatoes will take in the oil. That way all the spices placed in the bag will stick to the potatoes. Shake the bag again to flavor all of the slices.
Arrange the potatoes in a shallow tray (the oven tray) evenly along the bottom. Place the rosemary sprig in the middle. Bake the potatoes in a highly preheated 392°F (200 °C) oven for 15 min. Take them out and pour a little melted butter over them. Continue baking to a nice, crunchy crust.
The most suitable drink for them is, you guessed it, sparkling, dark and wonderful.
Tip: If you don't like garlic, don't add any. My family doesn't like the aroma of rosemary but I love it so I just put it in the middle of the tray.