Preheat the oven, bake only option (just the bottom heat), 425 F / 220 C

Cut the potatoes (washed & patted dry) into evenly sized wedges, then add into a large bowl

Separate the cloves from a head of garlic, cut a slit on each one (leaving the skins on) and add over the potatoes

Drizzle the olive oil over the potatoes and garlic, then add in the honey, paprika, dried rosemary and season generously with sea salt & black pepper, gently toss together until well mixed

Trasfer the potatoes into a baking tray lined with parchment paper, making sure to add any leftover goodness in the bowl over the potatoes, then place them all in a single layer skin side down, meaning the fattest part of the potato at the bottom

Add into the preheated oven, roast for 25 to 35 minutes or until a toothpick can easily be inserted, then remove from the oven

Gently mix the potatoes in the baking tray, so they can absorb any of the leftover toppings on the parchment paper, then transfer the potatoes and garlic into a serving dish and sprinkle with chopped parsley, enjoy!