Preheat oven to 425F.

Stew 4 of the garlic cloves, peeled, in about 1/4 cup Olive Oil for 10 minutes. Remove the garlic and reserve.

While the garlic is stewing, scrub the potatoes and chop into approx. 3/4-inch pieces. Bring to a boil starting with cold salted water, boil for 5 minutes, and drain.

Return potatoes to pot, gently toss with garlic oil, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Dump potatoes & oil into a nonstick 13x18 baking dish and roast for 30-40 minutes, shaking the pan and/or turning the potatoes occasionally so that they brown evenly.

While the potatoes are cooking, finely chop as much of the reserved stewed garlic as you want to use. When the potatoes come out of the oven, toss them in a bowl with the garlic, parsley, lemon zest, a little more Olive Oil, and salt and pepper to taste.

Optional: Add 1 clove of minced raw garlic at this point for another layer of garlickiness.