In a large mixing bowl, add the tablespoon of chopped rosemary, the 2 cloves of minced garlic and just enough olive oil to cover. Mix it well. I let this sit for about 15 minutes so that the olive oil is heavily infused.
Now add the baby potatoes to the bowl, tossing it such that the potatoes are fully coated, adding more olive oil if needed.
Transfer the potatoes to a baking dish large enough to lay them out in a single layer and then sprinkle them with half of the salt.
Bake in a pre-heated oven at 375 degrees F for about 30 minutes, or until they are tender. Toss them about half way through so they roast evenly on each side.
When done, finish them with the remainder of salt and serve.