Prep: 15 min. Total 1 hour
Serves: 12 to 18

I used red and white potatoes.

6 cloves garlic
2 sprigs rosemary
1/2 cup butter (1 stick)
1 lb. white potatoes (cut up into 1/4 inch slices)
1 lb. red potatoes (cut up into 1/4 inch slices)
( you can add purple potatoes too)
salt & pepper
2 Tbsp. minced fresh parsley

1. Preheat the oven to 400 degree*. Mince the garlic really finely, then strip the leaves off the rosemary sprigs and mince them finely, too!
2. 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 totally infused.
3. Arrange all of the potatoes on the 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. ENJOY!!