Preheat oven to 425°F.

Place water in medium-sized pot with steamer basket on top and boil. Add potatoes and cook until tender, 12-14 minutes.

Meanwhile, combine 1/4 cup olive oil, 2 tbsp garlic, 2 tsp rosemary, 1 tsp salt, and 1/2 tsp black pepper in a small bowl.

Place the cooked potatoes on a baking sheet cut side down. Use a meat mallet to smash the potatoes. Top with the oil mixture.

Roast for 15 minutes.