Preheat the oven to 425°F (220°C).

In a mixing bowl, combine the halved fingerling potatoes with olive oil, sea salt, black pepper, garlic powder, and chopped rosemary.

Toss until the potatoes are evenly coated.

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

Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

Remove from the oven and let cool slightly before serving.