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, stirring frequently, for 5 minutes or until reduced by half. (The liquid should be just thick enough to coat the back of a spoon.)

Remove mixture from heat and whisk in the cold butter. Toss the potato wedges with olive oil, salt and pepper. Toss with about half of the pomegranate glaze. Place the wedges on a large baking sheet so they 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 place wedges on a large platter. Drizzle with the remaining glaze. taste and season with more salt and pepper as needed.

For the garnish: Lightly toast the walnuts until they are lightly warm and toasty, approximately two minutes. Garnish the potatoes with the toasted walnuts, pomegranate arils, and parsley or mint for garnish. Serve warm or room temperature.