Preheat your Blackstone griddle to medium-high heat.
Cut the small red skin potatoes in half, or quarter them if they are larger. Once the griddle is heated, add a little olive oil and place the potatoes in the oil, tossing to coat evenly. Season with kosher salt and garlic powder. Cook until the potatoes develop a golden crust.
Once the potatoes have a nice color, add some water to steam them, and cover with a dome. Continue to add water and toss occasionally until the potatoes are soft.
Halfway through cooking, add fresh rosemary and garlic cloves. Drizzle a bit more oil around the potatoes to cook the garlic in the oil. Toss occasionally and cover to finish cooking.
When a fork easily pierces the potatoes, they are done. Season again with salt and pepper and serve with the rosemary and garlic cloves.
