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Soak halloumi cheese in warm water for about 10 minutes
Pat the soaked halloumi dry with paper towels
Cook Yukon Gold potatoes in boiling water until tender, then cool
Pull apart the cooled potatoes into bite-sized pieces, leaving skins on
Mince parsley and thin slice garlic cloves
Heat olive oil (about ¼ cup) in a pan over medium-high heat until shimmery
Gently place halloumi slabs in the hot oil
Add half of the potato pieces to the pan
Cook, flipping and shaking the pan occasionally, until potatoes are golden brown and crispy
Add thin sliced garlic cloves and red pepper flake to the pan
Cook until garlic turns golden brown around the edges
Add lemon zest and lemon juice to stop the cooking and flavor the dish
Garnish with chopped parsley and serve