Roasted Potatoes with Parsley Gremolata

Updated: Oct 9, 2018



Let's face it....when we go out to eat, we aren't just looking at the menu for the main courses, but for all of the sides! That perfect accompaniment to your entree seals the deal for any dining experience. These roasted potatoes dressed in a mixture of fresh parsley, grated lemon peel, chopped garlic and a drizzle of olive oil are just amazing. They are the perfect side to a simple roast chicken, any grilled food or even devoured on their own. And they are easy to prepare!


Ingredients for Roasted Potatoes with Parsley Gremolata

1 Pound Baby Potatoes

1 Tablespoon Olive Oil

1/8 Teaspoon ground pepper

1/4 Teaspoon Kosher salt


Gremolata:

2 Tablespoons of chopped parsley

2 Cloves garlic, minced

1 Teaspoons grated lemon peel

3 Tablespoons Olive Oil


Time Saving Tip: Purchase already peeled garlic. It lasts a while in the refrigerator and it is so nice not to have to peel a clove whenever needed.


Let's get everything together!




Now let's get cooking! Pre heat oven to 400 degrees.


Thoroughly clean, dry and half potatoes. Toss with the olive oil, salt and pepper.




Roast until golden brown. This will take around 35 minutes. Toss the potatoes a couple of times to make sure all sides of the potatoes get nice and crispy!



In the meanwhile prepare the Gremolata. Combine the chopped parsley, minced garlic, grated lemon peel and olive oil together in a small bowl.




Once the potatoes are nice and golden, toss them with the Gremolata. I can't tell you how good this smells. The combination of the hot crispy potatoes and the freshness of the parsley, lemon peel, garlic and olive oil fill your kitchen with the most intoxicating aroma.



The perfect side dish.

Here you go...the most delicious roasted potatoes. You might want to double the recipe. This is worthy of a second helping.


Enjoy!





2018 Cranberry Walk