Gremolata Potatoes Recipe

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Chester May 4, 2021

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!

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes

Serves:

Ingredients

  • lbsYukon 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

  1. Cut potatoes into small, uniform wedges, yielding 4 to 8 from each, depending on their size.

  2. In a large, heavy skillet, heat olive oil over high heat until sizzling. Add potatoes and sprinkle with ¼ teaspoon of salt.

  3. 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.

  4. Reduce heat to medium-low and continue to cook, stirring occasionally, for about 25 minutes, until potatoes are tender when pierced with a fork.

  5. 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.

  6. Remove potatoes from heat, add to herb mixture, and toss until evenly coated. Season with additional salt and pepper, if needed.

  7. 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
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