Gremolata Potatoes
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup olive oil
- 2tablespoons coarsely chopped flat-leaf parsley
- ½teaspoon chopped fresh thyme
- 1teaspoon chopped fresh rosemary
- 2teaspoons finely grated lemon zest
- ½teaspoon finely grated orange zest
- ½teaspoon minced garlic
- ¼teaspoon red pepper flakes
- 5medium Yukon gold potatoes (about 1¼ pounds), rinsed and dried
- Sea salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
404 calories; 36 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together ⅓ cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper. Set aside for at least a half-hour.
- Step 2
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 ⅓ cup olive oil and the potatoes. Season well with salt and pepper and toss the potatoes gently in the pan.
- Step 3
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.
- Step 4
Toss the potatoes with the seasonings and salt and pepper.
Private Notes
Comments
Very tasty. I would use less than half the oil the next time.
The instructions aren't clear enough about whether you cook with the seasoned oil or just use it to toss with the cooked potatoes afterward.
This was a good recipe, but after making it, I concluded that all that frying it totally unnecessary. Also, I used a fraction of the olive oil called for (probably about 3 Tbsp). If I make it again, I will just toss the potatoes in oil and roast them in the oven. Frying them on the stove requires a lot of attention that doesn’t add much, in my opinion.
Very tasty. I would use less than half the oil the next time.
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