Preheat oven to 400 degrees.

In a small pot combine the pomegranate juice, honey, brown sugar, orange zest, cinnamon stick and garlic clove.  Place over high heat, bring to a boil and cook for 5 minutes or until reduced by half (just thick enough to coat the back of a spoon).  Remove from heat and whisk in the cold butter.

Toss the potato wedges with olive oil, salt and pepper.  Add about 1/4 cup of the pomegranate glaze and place on backing sheets so the potatoes are not overlapping.  Roast for 10 minutes.  Drizzle with a little more glaze and continue roasting until tender — about another 10 minutes.

Remove from oven and empty into a large bowl.  Toss with the remaining glaze.  Taste and season with more salt and pepper as needed.

serve warm or room temperature topped with the pomegranate seeds and chopped parsley for garnish.