Gremolata Potatoes
Ingredients
- 23 cup olive oil
- 2 tablespoons coarsely chopped flat-leaf parsley
- 1/2 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary ⓘ
- 2 teaspoons finely grated lemon zest ⓘ
- 1/2 teaspoon finely grated orange zest ⓘ
- 1/2 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes ⓘ
- 5 medium Yukon gold potatoes (about 1 1/4 pounds), rinsed and dried ⓘ
- Sea salt and freshly ground black pepper to taste ⓘ
Instructions
- Whisk together 1/3 cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper.
- Set aside for at least a half-hour.
- Preheat the oven to 450 degrees.
- Cut each potato into 6 to 8 wedges.
- Heat a large ovenproof pan over high heat, add the remaining 1/3 cup olive oil and the potatoes.
- Season well with salt and pepper and toss the potatoes gently in the pan.
- Lower the heat to medium and cook, tossing occasionally, until the potatoes are lightly browned on all sides, 10 to 15 minutes.
- Transfer to the oven and cook until golden brown and tender, about 5 minutes.
- Toss the potatoes with the seasonings and salt and pepper.
Nutrition & Diet Analysis (per serving)
373
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).