Preheat your oven to 425°F (220°C).
Scrub the baby gold potatoes under running water, dry them, and cut them in half or quarters.
In a mixing bowl, combine the halved potatoes with olive oil, kosher salt, and black pepper. Toss with minced garlic until well-coated.
Spread the seasoned potatoes on a baking sheet and roast for about 25-30 minutes, flipping halfway through.
Check for doneness; they should be golden brown and crispy. Roast for an additional 5-10 minutes if needed.
Remove from the oven, sprinkle with remaining salt, and garnish with fresh chives or parsley before serving.
