Oven Roasted Red Potatoes

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• 1.5 pounds red potatoes
  Ingredient note

  Source: 1.5 pounds red potatoes
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 2 tablespoon butter
  Ingredient note

  Source: 2 tablespoon butter
• 1 teaspoons salt
  Ingredient note

  Source: 1 teaspoons salt
• 1/2 teaspoon pepper
  Ingredient note

  Source: 1/2 teaspoon pepper
• 4 sprigs rosemary
  Ingredient note

  Source: 3-4 sprigs rosemary; upper source range endpoint used for shopping.
• 1.5 tablespoon garlic
  Ingredient note

  Source: 1.5 tablespoon garlic
• 2 tablespoons chopped fresh parsley
  Ingredient note

  Source: 2 tablespoons chopped fresh parsley
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Preheat the oven to 400 degrees F (200 degrees C) and adjust the oven rack to the center position.
2. In a saucepan or microwave-safe bowl, add olive oil, butter, minced garlic, and 2-3 rosemary sprigs minced. Microwave in 30 seconds intervals for about 2 minutes until the garlic looks light brown in colour.
3. Gently scrub and clean the potatoes. Cut potatoes into 1-inch squares. Place potatoes in 2 baking sheets, so that it doesn't overlap and are in a single layer.
4. Using a small strainer, strain the garlic-rosemary infused mixture into a bowl or directly into the baking trays( divided equally among both trays). Reserve the brown garlic bits and rosemary to be used later.
5. Sprinkle salt and pepper on the potatoes. Toss everything well.
6. Roast potatoes in the preheated oven until tender and golden brown, 25-30 minutes.
7. Remove the potatoes. The potatoes should be almost done by now. Add the reserved garlic and rosemary bit saved previously to trays. Flip and toss the potatoes again. Bake for another 10 minutes.
8. Take out the baking trays. Serve with fresh parsley sprinkled on top.