- 1 lb tri-colored fingerling potatoes, halved lengthwise
- 2 cloves garlic, crushed
- 3 Tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 tsp fresh rosemary, chopped (optional)
Place a rimmed baking sheet on the middle oven rack. Preheat to 450°. Toss potatoes, garlic, oil, salt, and pepper together in a large bowl. Spread on the hot baking sheet, roast, stirring halfway through, until tender and golden brown, about 20 minutes.
Sprinkle with rosemary, and serve immediately.