2-lbs. small red potatoes, cut into wedges
1 tbsp. oil, preferably olive oil
1 tbsp. butter, melted
2 cloves garlic, minced
1 1/4 tsp. salt
1 tsp. dried rosemary, crushed
3/4 tsp. cracked black pepper
2 tbsp. chopped fresh parsley

Preheat oven to 425°F. In a large bowl, combine potatoes, oil, butter, garlic, salt, rosemary and pepper, mix well. Spread potato mixture over ungreased baking sheet. Roast, stirring occasionally, until potatoes are tender and lightly browned, about 50 minutes. Transfer to serving bowl, stir in parsley.