The garlicky-lemony Gremolata is what takes this simple dish of roasted potatoes to another level. Gremolata is an Italian , much like chimichurri, made from finely minced parsley, garlic, and lemon zest. It adds brightness and freshness to anything roasted or grilled – plants, meats and fish alike.
If you’re feeling really decadent, crumble a few slices of bacon and toss in with the herbs. For a vegan option, I love either a link of Spicy Beyond Sausage seared until it’s super crispy and then finely chopped and crumbled, or my Walnut Chorizo is an amazing garnish, too.
Pair this delicious side with Asparagus & Spring Pea Salad
Roasted Baby Potatoes with Gremolata
Makes 4 servings
1 lb baby potatoes (about 1 3/4 inch diameter), washed
2 tablespoons extra-virgin olive oil
Himalayan salt and freshly ground black pepper
- Preheat oven to 425 degrees F.
- On a parchment-lined baking sheet, toss the potatoes with the olive oil. Sprinkle generously with salt and pepper, and evenly space the potatoes in an single layer.
- Roast the potatoes until they are tender and golden, about 45 to 60 minutes. Transfer the potatoes to a platers and drizzle or toss with the Gremolata (recipe below). Serve hot or warm. I’ve served them room temperature, too, and they are still delicious.
1/2 cup fresh flat-leaf parsley leaves, chopped
1/2 cup fresh cilantro, chopped
Grated zest of 1 lemon
1 to 2 cloves garlic, minced
Extra-virgin olive oil
Juice of 1/2 lemon
Himalayan or Maldon salt to taste
- In a bowl mix all the ingredients together and toss with the potatoes.