Crispy gremolata potatoes

Instructions

1. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Reduce heat and simmer for 10-15 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer). Drain and set aside for 15 minutes to cool slightly.
2. Preheat oven to 220°C. Cut potatoes into thick wedges and place on a baking tray. Drizzle with olive oil and lemon juice.
3. Combine garlic, lemon rind, breadcrumbs and parsley in a small bowl.
4. Scatter parsley mixture over potatoes, season with salt and pepper and toss to coat potatoes. Bake for 1 hour 15 minutes or until golden and tender. Serve scattered with extra parsley.