Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it with a little olive oil.

Wash and thoroughly scrub the potatoes. Cut them into uniform 1-inch (2.5 cm) bite-sized pieces. Consistent sizing ensures even cooking and crispiness.

In a large mixing bowl, combine the olive oil, minced garlic, finely chopped fresh rosemary, kosher salt, and freshly ground black pepper. Mix these ingredients well to create an aromatic coating.

Add the cut potatoes to the bowl with the seasoning mixture. Toss vigorously until all potato pieces are thoroughly and evenly coated. Ensure no potato is left unseasoned.

Spread the seasoned potatoes in a single layer on the prepared baking sheet. It is crucial to avoid overcrowding; ensure there is space between each potato piece. If necessary, use two baking sheets to prevent steaming and encourage maximum crispiness.

Roast for 20 minutes. Then, using a spatula, flip the potatoes to ensure even browning. Return them to the oven and continue roasting for another 20-25 minutes, or until the potatoes are deeply golden brown, fork-tender on the inside, and beautifully crispy on the outside.

For an even crisper finish, if your oven allows, you can broil them for 1-2 minutes at the very end, watching carefully to prevent burning. Serve your Roasted Garlic Rosemary Potatoes immediately as a delightful side dish.