Put the potatoes into a saucepan with a good fitting lid, add salt and cover with cold water. Cover and bring to the boil over a high heat then reduce the heat and cook for 20-25 minutes. Drain and allow the potatoes to cool slightly, peel quarter.
Heat the olive oil in a frypan and fry the potato wedges over medium heat until brown.
Add the rosemary, olives and feta cheese then stir fry briefly. Season with salt and pepper.