Step 1

Directions:Place large baking tray in oven and preheat to 375º F.

Step 2

Parboil the cubed potatoes in salted water for 5 minutes. Drain, and return them to the warm pan to let them completely dry out of water. Dry potatoes will be more crispy.

Step 3

Meanwhile, in a large frying pan, over moderate heat, melt butter and oil. Then and stir in parsley and garlic. Add cubed potatoes and toss together, cooking for 5-10 minutes, stirring occasionally to prevent potatoes from browning or sticking to the pan.

Step 4

Remove rosemary leaves from their stalks and finely chop. Add them to the potatoes and season with salt and pepper.

Step 5

Transfer potatoes to a baking tray in one layer and bake until they are golden brown and crispy on the edges. Turn them once after 20 minutes, and continue baking for another 15 minutes.