Gremolata Potatoes (SF)

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Gremolata Potatoes

 

 

2/3 cup olive oil

2 tablespoons (6 tsp) 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 [570 g]), rinsed

and dried

sea salt and freshly ground black pepper to taste.

 

 

1. 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.

 

2. Preheat the oven to 450 degrees F (230 C). 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.

 

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.

 

4. Toss the potatoes with the seasonings and salt and pepper.

 

 

4 servings.