Roasted Fingerling Potatoes

Ingredients

• 1.5 pounds fingerling potatoes – halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper – freshly ground
• 1 teaspoon fresh rosemary leaves – finely chopped
• 3 cloves garlic cloves – smashed, skin-on

Instructions

1. Place a rimmed baking sheet on the middle rack and preheat the oven to 425°F.
2. Rinse and dry the fingerling potatoes, then halve them lengthwise so they roast evenly.
3. In a large bowl, toss the halved potatoes with the olive oil, kosher salt, black pepper, and chopped rosemary until evenly coated.
4. Carefully remove the hot baking sheet from the oven. Add the smashed, skin-on garlic cloves to the potatoes, then spread everything onto the sheet in a single layer, arranging potatoes cut-side down.
5. Roast until the cut sides are deeply browned and the potatoes are tender when pierced with a skewer, 20–25 minutes.
6. Toss the potatoes once, then roast 3–5 minutes more if needed to crisp the edges.
7. Taste and adjust seasoning with a pinch more salt if needed. Serve hot.