Preheat your oven to 425°F (220°C).

Wash the small red potatoes thoroughly to remove any dirt.

Cut the potatoes in half or quarters.

Place the cut potatoes in a large pot, cover them with water, and add a pinch of salt. Boil for about 10 minutes.

Drain the potatoes and let them cool for a few minutes.

Dry the potatoes to ensure they roast well.

In a mixing bowl, combine the potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Toss until evenly coated.

Spread the potatoes in a single layer on a baking sheet.

Bake in the preheated oven for about 20 minutes, flipping halfway through.

For extra crispiness, broil the potatoes for the last 2-3 minutes.