This potato dish can be had as a starter or even as a part of the main course.
2 1/2 pounds medium red potatoes
1/4 cup olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.
Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.