Preheat oven to 425 F on convection. If you don’t have convection, increase temperature to 450 F. Line a large baking dish with parchment paper.
Cut each baby potato in half unless it is really small.
Pour in olive oil and mix so that all sides of the potatoes are coated in oil. Use more oil if necessary.
Add salt and dried rosemary and mix well.
Place in oven to bake for approximately 20 minutes. Meanwhile, peel the garlic cloves and cut them into halves or thirds depending on the size of the clove.
At the 20 minute mark, take the potatoes out of the oven and add in the garlic. Stir the potatoes and put back in the oven for about another 20 minutes or so. The time will depend on how crowded your dish is — more crowded, longer time. They are done when they are nicely browned and crispy.