Gremolata Potatoes
Peggy Knickerbocker

Gremolata Potatoes
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:
Serves 4

  • 1 1/2 pounds Yukon Gold potatoes or other waxy potato , unpeeled
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt , divided, plus more to taste
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon finely grated lemon zest (about 1 lemon, preferably Meyer)
  • Generous pinch red pepper flakes
  • 1 large clove garlic , minced
  • 1/8 teaspoon freshly ground black pepper , plus more to taste
Cut potatoes into small, uniform wedges (you should get 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 1/4 tsp. salt. Cook until golden brown, occasionally shaking skillet so potatoes don't stick. Reduce heat to medium-low and continue to cook, stirring occasionally, until potatoes are tender when pierced with a fork, about 25 minutes.

Meanwhile, in a large bowl, stir together parsley, mint, thyme, lemon zest, pepper flakes, garlic, 1/4 tsp. salt, and 1/8 tsp. 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 to serve.
 

From the May 2007 issue of O, The Oprah Magazine