Ingredients

• 1 1/2 pounds baby Yukon gold potatoes, halved
• 1 1/2 pounds baby red-skinned potatoes, halved
• Kosher salt
• 4 cups cubed day-old sourdough bread (crusts removed)
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, grated
• 2 teaspoons finely grated lemon zest, plus wedges for serving
• Freshly ground pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup grated parmesan cheese (about 1 ounce)

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Instructions

1. Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
2. Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
3. Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.
4. Photograph by Con Poulos