Wash and dry potatoes. Then cut in half.
Preheat oven to 425 F.
Melt the butter and stir in the minced garlic and rosemary.
In a bowl, mix the butter mixture and potatoes, so all are covered. Let marinade for 10 minutes before moving on.
Place potatoes face down on a piece of parchment. Drizzle extra butter mixture on top of the potatoes.
Roast at 425 for 45 minutes. They should be tender to the fork, golden and crispy. For extra crisp, broil for 2-3 minutes before serving.
Garnish with salt, pepper, and parsley.
