Curtis Stone’s Ultimate Roasted Potatoes

1.5kg Red Royale potatoes, peeled, halved lengthways, then cut on sharp diagonal (each piece should be about 5cm)
1/4 cup (60ml) olive oil
60g butter, chopped
6 sprigs rosemary
6 garlic cloves, peeled
2 tbsp finely chopped fresh flat-leaf parsley

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