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Place potatoes in a large bowl; cover with hot water. Soak for 10 minutes (this will help remove the starch). Drain the potatoes. Spread the potatoes onto a kitchen towel; pat to dry. Place potatoes in a large bowl; toss with oil, rosemary, bouillon and pepper.
Arrange potatoes in a single layer on a large, rimmed baking sheet. Cover tightly with foil. Bake for 5 minutes. Remove foil; bake for an additional 15 to 20 minutes or until the potatoes are golden brown.
Scrape the potatoes loose from the baking sheet with a metal spatula; flip over using tongs. Bake for an additional 8 to 10 minutes or until evenly browned. Serve immediately.