Roasted Baby Potatoes with Rosemary

2 pounds small potatoes, baby Yukon gold or red skin potatoes

6 cloves garlic, cracked away from skin

2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes

2 tablespoons fresh rosemary leaves, chopped

Salt and freshly ground black pepper

Preheat oven to 450 degrees F. Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper. Place potatoes on center rack of oven and roast 20 minutes, until just tender.