1.
5 pounds small potatoes, such as Yukon Gold or red potatoes 1/4 cup olive oil 1 head of garlic, cloves separated and unpeeled 1/4 cup freshly grated Parmesan cheese Salt and freshly ground black pepper to taste 1 tablespoon fresh parsley, finely chopped (optional)Instructions:
1.
Preheat oven to 425°F (220°C).
2.
Cut potatoes into 1-inch wedges.
3.
In a large bowl, combine potatoes, olive oil, garlic cloves, Parmesan cheese, salt, and pepper.
Toss to coat.
4.
Spread potatoes and garlic in a single layer on a baking sheet lined with parchment paper.
5.
Roast in preheated oven for 25-30 minutes, or until potatoes are golden brown and crispy.
6.
Remove from oven and sprinkle with parsley, if desired.
Serve immediately.