1½ pounds of small new potatoes or fingerlings (any color), cleaned and cut in half or quarters
2 tablespoon olive oil
2 cloves garlic, minced
1-2 teaspoon fresh rosemary, chopped
¼ teaspoon Kosher salt
Freshly ground black pepper to taste
Instructions
Preheat oven to 400°.
Spread the potatoes in a single layer in a large baking dish or roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper, rosemary, and garlic. Toss until potatoes are well coated with everything.
Roast for 40 minutes, or until potatoes are cooked through, browned and slightly crispy.
Serve immediately.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=637