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Preheat the oven to 400°F.
Quarter the potatoes.
Place the potatoes in a pot and add cool water to cover.
Bring the water to a boil and then lower the heat so the water bubbles gently.
Salt the water generously, and set a timer for 15 minutes.
Drain the potatoes and let them steam for five minutes.
In the colander or the pot, shake the potatoes around to rough up their cut surfaces.
Melt two tablespoons of butter, duck fat, or another solid fat with the minced rosemary.
Pour the fat over the potatoes and add ½ teaspoon salt and the black pepper.
Gently toss to coat the potatoes.
Preheat a large baking sheet in the oven for five minutes, then put the remaining tablespoon of butter and the canola oil on the pan.
Return the pan to the oven to heat for two more minutes.
Use a metal spatula to spread the melted fat on the pan, then place the potatoes on it.
Use the spatula to turn them so their cut sides are facing down.
Roast the potatoes for 20 minutes.
Turn the potatoes so another cut side is facing down and use your spatula to flatten the potatoes slightly.
Add the garlic and toss it with a little oil on the baking sheet.
Return the potatoes to the oven for 25 minutes more.
Check the bottoms for browning. If they aren’t dark enough, roast for 10 minutes longer.
If you want to add parsley or other fresh, delicate herbs, do it right before serving.
Serve the potatoes piping hot!
More Tips for Your Best Roasted Potatoes Yet
Pick your potato: Waxy, medium-starch potatoes are best for roasting, and I prefer Yukon Golds or red-skinned potatoes.
A chilled potato is a crispy potato: A chemistry tip is to refrigerate your potatoes overnight, which converts some of the starches to sugars and helps with browning.
Simmer, don't boil: When par-cooking the potatoes, do not allow the water to boil or you risk the potatoes disintegrating in the water.