3poundssmall red, Yukon gold or fingerling potatoesI used tri-color fingerling potatoes
1/4cupextra virgin olive oil
1 1/2teaspoonskosher salt
1teaspoonfreshly ground black pepper
5-6clovesgarlicminced
1Tbspfresh rosemarychopped
Instructions
Preheat the oven to 400 degrees F. Spray sheet pan with cooking spray or line with parchment paper.
Cut the potatoes in half or quarters for 1 1/2 inch pieces and place on a rimmed sheet pan. Drizzle olive oil over potatoes and sprinkle with salt, pepper, minced garlic, and chopped rosemary. Toss until the potatoes are well coated. Spread out into a single layer.
Roast in the oven for 35 - 45 minutes or until browned and crisp. Shake the pan once or turn potatoes with a spatula during cooking to keep them from sticking and ensure even browning.
Remove the potatoes from the oven, season to taste, and serve warm.
Notes
If you don't like rosemary leave it out. They are great with just garlic.