• Begin by preheating your oven to 450°F. Fill a large pot with cold water and add the halved potatoes along with a generous pinch of salt. Once the water boils, let the potatoes simmer until they are just tender, around 7 minutes, then drain them.
• While the potatoes are cooking, use a food processor to blend the sourdough into coarse crumbs. In a sizeable mixing bowl, combine these bread crumbs with the olive oil, grated garlic, lemon zest, 1 teaspoon of salt, and a bit of pepper. Gently mix in the drained potatoes until they are evenly coated.

For Roasting:

• Spread the potatoes cut-side down on a baking sheet. Roast in the heated oven until they turn a lovely golden color and become tender, which should take about 10 minutes.
• Sprinkle the roasted potatoes with chopped parsley and grated parmesan, then return them to the oven for another 5 minutes until everything is beautifully golden brown.
• Transfer the roasted potatoes to a serving dish, add more salt to taste, and accompany them with lemon wedges for serving.