Rosemary Hassleback Potatoes

Mini Rosemary Hassleback Potatoes
Serves 8
Ingredients
8 lbs. baby yukon gold potatoes
1/4 c. olive oil
2 cloves garlic - smashed
1 spring rosemary - leaves removed, chopped
salt and pepper as needed
Instructions
Preheat oven to 425
Add the olive oil to a small sauce pan and heat to medium low heat. Add the garlic cloves and cook until crispy, about 3-5 minutes. Don't let the garlic brown! Strain and set aside.
Prepare the potatoes by slicing off the bottom and then cut crosswise at 1/8" intervals.
Toss the potatoes in the infused olive oil and season with chopped rosemary,salt, and pepper.
Line baking sheet with foil and spray with cooking spray (just to be safe). Roast the potatoes for 30 minutes.