Name: Gremolata Potatoes
Yield: 4
Ingredients: 1 1/2 lb. Yukon Gold potatoes or other waxy potato -; 1/4 c. extra-virgin olive oil -; 1/2 tsp. salt -; 1/2 c. chopped fresh flat-leaf parsley -; 1/4 c. Chopped fresh mint -; 1 tbsp. minced fresh thyme -; 1 tbsp. finely grated lemon zest (about 1 lemon, preferably Meyer) -; 1 pinch red pepper flakes -; 1 large clove garlic -; tsp. Freshly ground black pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Gremolata Potatoes

1. 1 1/2 lb. Yukon Gold potatoes or other waxy potato -

2. 1/4 c. extra-virgin olive oil -

3. 1/2 tsp. salt -

4. 1/2 c. chopped fresh flat-leaf parsley -

5. 1/4 c. Chopped fresh mint -

6. 1 tbsp. minced fresh thyme -

7. 1 tbsp. finely grated lemon zest (about 1 lemon, preferably Meyer) -

8. 1 pinch red pepper flakes -

9. 1 large clove garlic -

10. tsp. Freshly ground black pepper -

How to cook deliciously - Gremolata Potatoes

1. Stage

Cut potatoes into small, uniform wedges (you should get 4 to 8 from each, depending on their size).

2. Stage

In a large, heavy skillet, heat olive oil over high heat until sizzling. Add potatoes and sprinkle with 1/4 tsp. salt. Cook until golden brown, occasionally shaking skillet so potatoes don't stick. Reduce heat to medium-low and continue to cook, stirring occasionally, until potatoes are tender when pierced with a fork, about 25 minutes.

3. Stage

Meanwhile, in a large bowl, stir together parsley, mint, thyme, lemon zest, pepper flakes, garlic, 1/4 tsp. salt, and 1/8 tsp. freshly ground pepper. Set aside.

4. Stage

Remove potatoes from heat, add to herb mixture, and toss until evenly coated. Season with additional salt and pepper, if needed. Transfer to a warmed bowl or small platter to serve.