These crispy Garlic Potato Wedges are a crowd- pleaser and completely addicting. Leaving the skin on the potatoes is a time saver and takes the fuss out of the prep work!
In a large bowl, toss the potatoes with the oil until coated. Arrange the wedges, skin side down on the parchment lined baking sheet, spacing about 1/2-inch apart. Sprinkle on the salt.
In a small sauce pan over low heat, melt the butter. Add the garlic and swirl until fragrant, about 1 minute. Spoon over the cooked wedges and sprinkle with parsley.