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Preheat the oven to 400 degrees F. Mince the garlic
really finely, then strip the leaves off the rosemary
sprigs and mince them finely, too.
Melt the butter in a small skillet over medium heat,
then throw in the rosemary and garlic. Reduce the
heat to low and simmer 10 minutes, or until the
butter is totally infused.
Arrange all of the potatoes on baking sheets and toss
with the butter mixture. Roast 35 to 45 minutes, or
until the potatoes are tender and nice and golden
brown. Arrange them on a large platter, add salt and
pepper to taste and sprinkle the parsley over the
top.
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