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Roasted Potato Wedges

Ingredients: 4 med-size baking potatoes, scrubbed 5 Tablespoon(s) extra-virgin olive oil 1 salt 1 fresh rosemary or thyme leaves 6 garlic,crushed 2 Tablespoon(s) parsley, chopped Directions: Preheat the oven to 475F. Pat the potatoes dry and cut them lengthwise in quarters. In a bowl, toss the potato wedges with 3 tablespoons of the olive oil, the salt, and rosemary. Arrange the wedges skin side down, without touching, in a heavy baking pan or two cast-iron skillets. Bake until the potatoes are tender and well browned, about 30 minutes. With long tongs, turn once or twice so they brown and cook evenly. Meanwhile, in a small bowl, stir together the garlic, parsley, and the remaining 2 tablespoons olive oil. When the potatoes are done, press each wedge gently so that it cracks in the middle, then transfer them with tongs to a large bowl. Add eht oil-and garlic mixture and fresh pepper to taste. Toss gently but well until the ptotatoes are coated with the seasoned oil. Remove the garlic and serve hot.
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