Ingredients
2-1/2 pounds medium red potatoes1/4 cup olive oil2 shallots, chopped1 garlic clove, minced1 teaspoon salt1/2 teaspoon paprika1/2 teaspoon cayenne pepper1/2 teaspoon pepper2 tablespoons minced fresh parsley
Preparation
Cut each potato lengthwise into eight wedges.
In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan.
Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.
