1 pound baby potatoes (golden or red)
1/2 cup olive oil
1 1/2 teaspoon granulated garlic
1 tablespoon chopped fresh rosemary
1 lemon, zested
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Prepare the potatoes by making small slits into the flesh. Place a chopstick on either side of the potato to avoid cutting them all the way through. Place the potatoes in a single layer in a 13x9 roasting pan.
In a small bowl, combine the olive oil, garlic, rosemary, lemon zest, lemon juice, salt, and pepper.
Brush the potatoes with half of the oil mixture, saving the other half of the mixture for basting.
Roast the potatoes for 1 hour, rotating the pan and basting the potatoes with the remaining oil halfway through.
Serve hot.