Garlic-Rosemary Roasted Potatoes

4-5 small red potatoes
2 T olive oil
1-2 cloves garlic, pressed
1 t rosemary, crumbled (I use a mortar and pestle)
2 T dried parsley
1 t salt

Cover potatoes with water in a large pot. Cover and bring to a boil. Boil for 15 minutes. Drain. Preheat oven to 400˚. Cut each potato in half; cut each half in three wedges. In a medium bowl, stir together the olive oil, garlic, rosemary, parsley and salt. Add potatoes, and toss gently to coat all exposed surfaces. Turn out onto a metal cookie sheet (don’t use stoneware for this for two reasons: metal browns the vegetables better, and stoneware can get ruined from the absorption of the garlic and rosemary). Using tongs, turn each one skin side down. Roast for 15 minutes or until golden brown and crusty.