Potato wedges with rosemary and shallots Serving Size - 6 Prepared By - Mary & Randy Recipe Rating
			2.5 lb small potatoes 5 garlic cloves, thinly sliced 2 fresh rosemary sprigs 1 tsp Spanish paprika 6 oz quartered shallots 6 tbsp olive oil (use Spanish olive oil if available) Salt and pepper to taste
			Preheat the oven to 400F. Peel the potatoes and cut into four or eight wedges depending on the size. Place the potato wedges in a deep pan and add enough water to cover the potatoes. Add some salt to the water, and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the stove and drain. Add the paprika to the potatoes and mix carefully to coat the potatoes. Heat the olive oil in a roasting pan, or an oven-safe saute pan on the stove. Add the potatoes to the pan, and sprinkle the finely chopped rosemary over. Place the pan in the pre-heated oven and roast for about 35 minutes, turning twice during this time. Add the shallots and garlic and cook for an additional 15 minutes, or until the potatoes turn golden brown. Season with salt and pepper, and serve warm.