Wash & pat dry 12 baby new potatoes, cut each one into 4 evenly sized quarters, add the cut potatoes into a large bowl, cut a slit on 6 cloves of garlic (skin on) and add to the bowl with the potatoes, squeeze in a generous tablespoon of lemon juice over the potatoes and garlic, 2 tablespoons of extra virgin olive oil and season everything with sea salt & black pepper, mix together until well combined

Transfer everything into a baking tray lined with parchment paper, make sure the potatoes and garlic are all in a single layer, drizzle any of the lemon juice and olive oil left in the bowl over the potatoes & garlic

Add into a preheated oven, bake + broil option 210 C - 425 F

Meanwhile, finely chop a handful of fresh parsley, add about a ¼ cup into a bowl, using a grater, add some lemon zest from a fresh lemon over the parsley, about 1 teaspoon, set aside

After 25 to 30 minutes the potatoes should be perfectly roasted, remove from the oven, remove the garlic from the pan, detach the skins from the garlic, roughly chop the roasted garlic, add to the bowl with the parsley & lemon zest, add in 1 tablespoon extra virgin olive oil and mix together

Transfer the roasted potatoes into a large bowl, add in the parsley mixture, gently mix together until well combined

Transfer everything into a serving dish, garnish with lemon wedges, serve at once, enjoy!