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Turn the oven to 350 F (177 C) and let it come to temperature. You will likely have to fry the potatoes in batches, and you can keep the cooked batches warm in the oven while the others sauté. Pour the oil into a large skillet or frying pan. Turn the heat to medium and let the oil preheat. The oil is ready when the surface begins to shimmer, but you don’t want it to start smoking.  Good oils for sautéing potatoes include canola and sunflower. Instead of cooking the potatoes in oil and adding butter later, you can also sauté them in duck fat or another animal fat. When the oil is ready, transfer the potatoes to the hot pan. For cubes, spread the potato chunks out into an even layer. For rounds, place each round in the pan individually, and spread the rounds out in a single layer. For halves, place each potato cut-side down into the pan. Cook only a single layer of potatoes at a time to ensure even cooking and browning. You may have to cook them in batches. Sauté the potatoes in the hot oil for about five minutes. When they become golden brown on the one side, use a thin spatula to flip the potatoes. Cook for another five minutes, or until they're golden brown on both sides. Once you flip the potatoes, wait about three minutes and then add the butter, garlic, and rosemary to the pan. Season with a sprinkle of salt and pepper. Shake the pan to distribute the new ingredients evenly. Continue cooking for another two minutes or so, until the potatoes are cooked through and browned. Once fully cooked, toss the potatoes a few times with the spatula to coat them in the garlic and rosemary. When the first batch of potatoes is done, transfer them to a baking sheet. Spread the potatoes out into a single layer and transfer them to the oven to keep warm while you sauté the remaining potatoes. Add more oil to the pan and let it preheat. When the oil is hot, arrange the remaining potatoes in the pan and cook them for about 10 minutes, until golden brown. Flip the potatoes regularly, and add more butter, rosemary, and the garlic in the last few minutes of cooking. When all the potatoes are cooked, transfer them from the baking sheet or frying pan to a serving bowl. Add additional salt and pepper, to taste, if necessary.  Toss the potatoes to coat them in the seasoning before serving. Sautéed potatoes can be eaten alone, as a side dish with your favorite meals, or turned into tasty salads.
Preheat the oven. Heat the oil in a frying pan. Arrange the potatoes in the pan. Cook the potatoes until golden brown. Add the remaining ingredients. Transfer cooked batches to the oven. Repeat until all the potatoes are cooked. Season with salt and pepper and enjoy.