cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. put cut-side down on the hot baking sheet and roast 15 minutes. flip the mixture and roast 10 more minutes.