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HEAT OVEN TO 450F/232C. Line a large sheet pan with aluminum foil (sprayed will with oil) or parchment paper. Note that parchment paper may brown on edges at this high temperature.
CUT AND BOIL POTATOES: Peel potatoes if desired, Note 3, and cut potatoes into 1.5 - 2 inch (3.8-5 cm) pieces (Note 4). Place potatoes in a medium-large pot of cold water with a tablespoon salt. Heat to boiling, then lower to medium and gently boil, uncovered, for 6-8 minutes until tender, but not too soft. Drain well in a colander or sieve.
PREPARE POTATOES FOR ROASTING: Put potatoes back in the pot on medium-high heat and give them a good shake. This will dry out the potatoes and rough them up, allowing them to absorb the oil and butter better - and avoid soggy potatoes. Turn off the heat. Add butter and oil (use any combination of butter and oil as preferred), rosemary (if using), salt and pepper. Stir gently to coat the potatoes well. Taste and add more salt if needed.
ROAST POTATOES: Transfer potatoes to the prepared baking sheet, spreading them out in a single layer. Don't crowd the pan. Use two pans if needed. Roast for 20 minutes, turn them over, then roast for another 10-20 minutes until golden brown with crispy edges. Bake a little longer for extra crispy potatoes if you like. Serve immediately.