Preheat oven to 450 degrees. 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.
Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
Arrange the potatoes cut side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with 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.
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|Serving Size: 1 Serving (1468g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 346 (88%)|
|Amt Per Serving||% DV|
|Total Fat 38.4g||51 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 11mg||3 %|
|Sodium 370.4mg||13 %|
|Potassium 317mg||8 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 5.4g|
|Protein 6.8g||10 %|
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Calories per serving: 391
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