Roasted Fingerling Potatoes

Ingredients:

12 oz uncooked potato(es), fingerling, well-scrubbed, sliced in half lengthwise
1 clove(s) (medium) garlic clove(s), minced
1/2 cup(s) canned chicken broth, divided
1 Tbsp rosemary, fresh (plus extra sprigs for garnish)
1/8 tsp kosher salt, or to taste
1/8 tsp black pepper, or to taste

Instructions:

Preheat oven to 400°F.

In a small roasting pan, combine potatoes, garlic, 1/4 cup of broth, rosemary, salt and pepper.

Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more. Yields about 1/2 cup per serving.

Feedback:
This went with the salmon in my last post on Father's day. They were simple, easy, and a nice change from just rice or mashed potatoes with dinner.