1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large pot, bring salted water to a boil. Add the cubed potatoes and parboil for 8 minutes until just tender but still firm. This step ensures fluffy interiors and crisp exteriors.
3. Drain the potatoes well and let them sit for a few minutes to dry. Moisture is the enemy of crispiness.
4. Meanwhile, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for 2-3 minutes until fragrant but not browned. Stir in the rosemary and remove from heat.
5. Transfer the potatoes to the baking sheet. Drizzle with olive oil, then pour the garlic butter mixture over them. Toss gently to coat every cube evenly.
6. Spread the potatoes out in a single layer, making sure they aren’t crowded. This helps them crisp up beautifully.
7. Roast in the oven for 30-35 minutes, flipping halfway through, until golden brown and crispy. You’ll know they’re done when the edges are deeply caramelized and the smell fills your kitchen with that irresistible garlic butter aroma.
8. Remove from the oven and season with salt and pepper. Garnish with fresh parsley before serving.

One little tip I picked up wandering the markets of Tuscany is to never rush the roasting. Patience yields better color and flavor. I often let my daughters help flip the potatoes—they love seeing the transformation from soft cubes to crispy nuggets.