I’ve mentioned before that one of the things I love about the weather getting cooler is using the oven more. It’s nice to have a few more baked dishes, but I particularly like roasting. Roasted meat and vegetables in particular make for such easy, satisfying meals. Even without dressing them up, they have so much flavor. It’s also very easy to make them that little more special without much effort, and these gremolata roasted potatoes are a perfect example. Soft inside, crisp on the outside, topped with a fresh, zesty mix, these make a versatile, flavorful side dish.
What is gremolata?
Gremolata is a simple mix used in some Italian recipes, most well known to top osso bucco, but it does have other uses too. Typically you make it with parsley, lemon zest and garlic. You make it simply by chopping them all together, although you can also use a fine grater to help things along, then you can use it wherever those flavors work. Using it to top roasted vegetables is a great way to get a freshness into the dish and add a nice contrast.
Since gremolata is so easy to make, it’s great to perk up a midweek meal. At the same time, these gremolata roasted potatoes would make a perfect side dish for a fancy dinner party. Whatever reason you need to have to enjoy them, find it, as these are so tasty. They may be fairly simple, but the fresh flavor of the gremolata over the already delicious roasted potaotes is something you need to try.
- 8oz/225g potatoes
- 1tbsp olive oil (approx)
- ¼tsp salt
- 1 small bunch of parsley
- 1 small clove of garlic
- zest of 1 lemon
- Preheat the oven to 400F/200C.
- Clean the potatoes and chop into chunks as suits the size of them and as you prefer. Toss them with the oil, drizzle on the salt and roast for approx 35-45min, depending on the size of the chunks. Test that they are done with a fork, it should be tender inside and lightly crisp outside. (Note- you tend to get more crispy bits if you have more cut edges, and the insides will be softer if larger chunks. In the photos I used fingerling potatoes that I left whole and the skin crisped slightly but not much and the insides were soft and tender. In retrospect, I should have cut them at least once even though they were small to get some crispiness.)
- For the gremolata, finely chop the parsley and garlic and chop together with the lemon zest. Make sure all are as finely chopped as possible - it can be good to grate the lemon and garlic with a microplane.
- Once the potatoes are cooked, serve topped with the gremolata.