Heat olive oil in small skillet over medium heat. Add garlic and rosemary and cook until golden and fragrant, about 3-5 minutes. Remove from heat and allow to cool. Drain through fine sieve. Stir in parsley or chives. Split open hot, cooked potatoes, fluff with fork and drizzle oil over. Season with salt and papper. Discard any unused oil if not used in 24 hours.