2 to 2 &1/2 lbs. Yukon Gold potatoes 14 cloves of garlic
1 T. Thyme, finely chopped 1 tsp. Kosher salt
Freshly ground pepper, to taste 1 tsp. sweet paprika
3 T. extra virgin olive oil Fresh chopped parsley for garnish
Canola oil cooking spray
Pre-heat oven to 405 degrees. Cut medium size unpeeled potatoes into equal size wedges. Divide and peel garlic cloves, using as many as 14 or less, depending on taste. In a large bowl combine the potato wedges, garlic cloves, chopped thyme, paprika, kosher salt and ground pepper. Add the olive oil to the mixture and toss to cover the potatoes and garlic.
Lightly spray a heavy-duty pan with canola oil spray. Arrange the potatoes on the tray in one layer, making certain that the garlic cloves are well distributed. Roast the potatoes for about 45 minutes to an hour. Turn potatoes throughout the baking process to brown them evenly.
Remove when nicely browned to a bowl or deep platter. Check for seasoning and add kosher salt and ground pepper if desired. Garnish with fresh chopped parsley and serve.