Kosher salt and freshly ground black pepperto taste
Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper.
Cut the red potatoes into 2-inch pieces and place in a large bowl.
Combine melted butter, 3 chopped or minced garlic cloves, chopped rosemary, and olive oil. Stir together.
Add the remaining 7 whole garlic cloves to the bowl with the potatoes.
Pour the infused butter-oil mixture over the potatoes and garlic and stir to evenly coat.
Place garlic cloves and potatoes, with a cut side down, on a parchment lined jelly roll pan.
Season to taste with salt and pepper and place in the oven.
Bake for 35-40 minutes until tender when pierced with a fork. Potatoes should have a nice brown color on the side that was down.
You can turn the heat up to broil for a few minutes if you would like the potatoes a little more brown and crispy.
I suggest a jelly roll pan instead of a cookie sheet because it is larger. You don't want your potatoes to be too crowded as the air won't be able to circulate around them and they may steam instead of brown.
While I keep the salt light, you definitely need it to bring all of these delicious flavors together. Pepper is optional for just a small hint of heat.
These potatoes are best enjoyed the day of making but they can be saved and used in egg dishes or stir-fries or reheated as an easy lunch side.
These potatoes have a wonderfully mellow garlic flavor, but you can reduce the number of whole cloves or eliminate them all together if you prefer.