Instructions

• Preheat oven to 400°F (200°C).
• In a large bowl or the baking dish you'll use for roasting, combine the 2 pounds potato wedges, 3 crushed garlic cloves, 4 tablespoons extra virgin olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the chopped leaves from the 2 rosemary sprigs (discard the stems). Toss until the potatoes are evenly coated.
• Spread the potatoes in a single layer in the baking dish so they have some space between them for crisping.
• Bake for 30 minutes.
• Remove the dish from the oven and evenly sprinkle 3/4 cup grated low-fat Parmesan over the potatoes.
• Return to the oven and bake an additional 15 minutes, or until the potatoes are tender, golden, and the cheese is melted and slightly crisp at the edges.
• Remove from the oven, sprinkle with 1/4 cup finely chopped fresh parsley, and serve warm.