30 min prep time
2 1/2 lbs. fingerling potatoes, rinsed, drained
2 1/2 tbsp. safflower or flavorless oil
6-8 large garlic cloves, unpeeled
2 six inch springs fresh rosemary
2 tsp. Kosher salt
1/2 tsp. black pepper
1. Combine potatoes, oil, garlic cloves, rosemary, salt, and pepper in a large bowl. Mix well.
2. Spread onto a rimmed baking sheet in a single layer and roast in a 400°F oven for approximately 20-25 minutes or until the potatoes are tender (check the largest with a fork).
3. Serve with the garlic cloves and rosemary springs for edible garnish.