How To Make Gremolata Potatoes
Sink your teeth into these tender and mouthwatering gremolata potatoes, made flavorful with garlic, lemon, and mint, for a refreshingly savory side dish!
Serves:
Ingredients
- 1½lbsYukon Gold potatoes,or other waxy potato
- ¼cupextra-virgin olive oil
- ½tspsalt
- ½cupfresh flat-leaf parsley,chopped
- ¼cupfresh mint,chopped
- 1tbspfresh thyme,minced
- 1tbsplemon zest,(from about 1 lemon), preferably Meyer, finely grated
- 1pinchred pepper flakes
- 1large garlic clove
- 1tspfreshly ground black pepper
Instructions
-
Cut potatoes into small, uniform wedges, yielding 4 to 8 from each, depending on their size.
-
In a large, heavy skillet, heat olive oil over high heat until sizzling. Add potatoes and sprinkle with ¼ teaspoon of salt.
-
Cook until golden brown, occasionally shaking skillet so potatoes don’t stick. Reduce heat to medium-low and continue to cook, stirring occasionally, for about 25 minutes, until potatoes are tender when pierced with a fork.
-
Reduce heat to medium-low and continue to cook, stirring occasionally, for about 25 minutes, until potatoes are tender when pierced with a fork.
-
In a large bowl, stir together the parsley, mint, thyme, lemon zest, pepper flakes, garlic, ¼ teaspoon of salt, and ⅛ teaspoon of freshly ground pepper. Set aside.
-
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, serve, and enjoy!
Nutrition
- Calories: 260.18kcal
- Fat: 13.79g
- Saturated Fat: 1.94g
- Monounsaturated Fat: 9.88g
- Polyunsaturated Fat: 1.54g
- Carbohydrates: 31.85g
- Fiber: 4.80g
- Sugar: 1.47g
- Protein: 4.04g
- Sodium: 307.55mg
- Calcium: 51.67mg
- Potassium: 802.89mg
- Iron: 2.74mg
- Vitamin A: 44.93µg
- Vitamin C: 47.53mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
