4 cups (1 litre) unpeeled potatoes cut into 1-inch (2.5-cm) cubes

8 cloves garlic, finely chopped

2 teaspoons (10 ml) herbs de Provence

1/2 teaspoon (2.5 ml) grated or minced lemon zest

1/4 cup (60 ml) olive oil

3 oz (85 g) Sainte-Maure goat cheese, diced

1/4 cup (60 ml) chopped parsley

Lemon juice, to taste

Salt and pepper

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.

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