- 1 1/2 pounds fingerlings, halved lengthwise
- 3 cloves garlic, minced
- 2 tablespoons finely chopped rosemary leaves
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
In a large bowl, toss the potatoes with the garlic, rosemary and oil. Season, to taste, with salt and pepper. Spread the potatoes out in an even layer on a baking sheet. Roast until golden and cooked through, turning occasionally, about 35 to 40 minutes. Transfer to a serving bowl and serve.