½teaspoondried rosemary or 1 tablespoon very finely chopped fresh rosemaryoptional
Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking dish with parchment paper or a silicone baking mat.
Place the potatoes and garlic cloves in the center of the baking sheet.
In a small mixing bowl or large liquid measuring cup, whisk together the olive oil, ½ teaspoon of the salt, black pepper, and rosemary. Pour over the potatoes and garlic.
Toss the potatoes and garlic until they are evenly coated. Spread into an even layer, placing the cut sides of the potatoes down against the baking sheet.
Roast for 45 to 55 minutes, tossing once and rotating the pan 180 degrees halfway through, until the potatoes are dark golden and crisp (the time will vary based upon how crowded your pan is and the type of potatoes you use). Remove from the oven and sprinkle with the remaining ¼ teaspoon kosher salt. Let cool a few minutes, then serve hot.
TO STORE: Refrigerate leftover potatoes in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F.