Preheat the oven to 180°C / 356°F top and bottom heat.
Die Kartoffeln waschen, abtrocknen und der Länge nach halbieren. Jede Hälfte nochmal dritteln, sodass "Wedges" entstehen. Diese in eine große Schüssel geben und gleichmäßig mit dem Öl vermengen.
Mix the breadcrumbs, parmesan, salt and pepper in a bowl and sprinkle over the wedges. Mix until all potato wedges are evenly coated.
Place the wedges side by side on a baking tray lined with baking paper. Bake in the preheated oven until golden brown, about 25 minutes. Turn once after 15 minutes.
Salad
To make the dressing, wash the lemons with hot water, dry them, rub the peel and squeeze out the juice. Mix together olive oil, lemon juice, 1/2 tablespoon of the finely grated zest of a lemon, salt and pepper (use the remaining lemon zest for another purpose).
Wash and clean the rucola, tomatoes, radishes, radiccio and spring onions. Halve the tomatoes, thinly slice the radishes and spring onions, and roughly dice the radicchio.
Arrange all ingredients in bowls. Top with the cress (or sprouts), crumbled feta, croutons and basil pesto. Divide the potato wedges between the plates. Drizzle with the dressing just before serving and enjoy.