The outsides are crisp and browned while the insides remain tender and fluffy. There is a sweetness to these potatoes which lends well to the bright lemon zest, sharp garlic, herbal parsley, and mellow cheese.
Serve with Rosemary-Garlic Roasted Potatoes and Asparagus with Lemon and Pecorino.Or serve with Quinoa with Toasted Pine Nuts and Celery and Parsley Salad.
Quinoa works just as well as the traditional bulgur, and it takes less time to cook. We prefer curly parsley here, but flat-leaf parsley or a mix of other herbs would also be delicious.
