- In a pot of salted water, cook the potatoes until tender, about 10 to 12 minutes. Drain. Do not rinse.
- In a large preheated skillet or wok, sauté the garlic, herbs and lemon zest in the oil for a few seconds. Add the potatoes and toss to combine. Season with salt and pepper.
- Remove from the heat and stir in the cheese and parsley. Pour into a serving dish and drizzle with a little lemon juice.