Gremolata Potatoes

By miss5elements

This lively way of preparing potatoes borrows from gremolata - the classic Italian mixture of parsley, garlic, and lemon zest traditionally sprinkled on osso buco before serving.

Ingredients

• 1.5 lbs Yukon gold potatoes (or other waxy potato), unpeeled
• 1/4 c EVOO
• 1/2 t salt, divided, plus more to taste
• 1/2 c chopped fresh flat-leaf parsley
• 1/4 c chopped fresh mint
• 1 T minced fresh thyme
• 1 T finely grated lemon zest (~1 lemon, preferably Meyer)
• Generous pinch red pepper flakes
• 1 lg clove garlic, minced
• 1/8 t freshly ground black pepper + more to taste

Preparation

Step 1

1. Cut potatoes into small, uniform wedges (you should get 4-8 from each depending on their size.
2. In a lg heavy skillet, heat EVOO over high heat until sizzling.
3. Add potatoes & sprinkle with 1/4t salt.
4. Cook until golden brown, occasionally shaking skillet so potatoes don't stick.
5. Reduce heat to med-low & continue to cook.
6. Stir occasionally, until potatoes are tender when pierced w/a fork, about 25 minutes.
7. Meanwhile, in a lg bowl, stir together parsley, mint, thyme, lemon zest, pepper flakes, garlic, 1/4t salt & pepper. Set aside.
8. Remove potatoes from heat.
9. Add to herb mixture & toss until evenly coated.
10. Season w/ additional salt & pepper, if needed.
11. Transfer to a warm bowl or small platter to serve.