Lemon & Rosemary Roasted Potatoes

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)

• 2 cloves garlic, grated

• 2 teaspoons finely grated lemon zest, plus wedges for serving

• Freshly ground pepper

• 1/2 cup grated parmesan cheese (about 1 ounce)

• 1/4 cup chopped fresh parsley

Extra-Virgin Olive Oil

• 1/4 Cup Lemon Fused EVOO

• 1/4 Cup Rosemary Fused EVOO