Roasted Potatoes With Garlic Sauce

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• 1 head garlic (peeled)
  Ingredient note

  Source: 1 head garlic (peeled)
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• 1 tablespoon + 4 tablespoons olive oil
  Ingredient note

  Source: 1 tablespoon olive oil; Source: 4 tablespoons olive oil
• 1 teaspoon parsley (chopped)
  Ingredient note

  Source: 1 teaspoon parsley (chopped)
• ¼ cup water
  Ingredient note

  Source: ¼ cup water
• 6 each large potatoes (peeled and cleaned)
  Ingredient note

  Source: 6 large potatoes (peeled and cleaned)
• ¼ teaspoon salt (or to taste)
  Ingredient note

  Source: ¼ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
  Ingredient note

  Source: ½ teaspoon pepper (or to taste)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Preheat oven to 400℉.
2. Put the garlic and salt in a mortar and pestle and crush the garlic until it becomes a paste. Add the oil, parsley and water to the garlic and mix well. Set aside.
3. Cut up the potatoes into wedges or cubes. Transfer the potatoes to a baking sheet, season with salt and pepper, drizzle with olive oil and add half of the garlic sauce over them. Toss them well then cover with aluminum foil and bake for 30 minutes covered. After 30 minutes remove the aluminum foil and bake for another 30 minutes until they turn crispy and golden brown.
4. Before serving, pour garlic sauce over the hot potatoes or use the sauce as a dip.