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Cut each potato into 8 wedges; you will have about
7 cups. In a large bowl, toss potatoes with oil,
Italian seasoning, salt and pepper until well
coated. Coat large nonstick skillet with cooking
spray; heat over medium heat.
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When skillet is hot; add potatoes. Cover; cook
stirring occasionally, or until starting to brown,
7 to 8 minutes. Reduce heat to low; cook, covered
until tender 10 to 12 minutes, uncovering during
last 2 minutes of cooking time. Transfer to
serving bowl; stir in parsley and lemon zest.
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