ROASTED POTATOES WITH GREMOLATA
SERVES 4 PORTIONS
ROASTED POTATOES
1 1/4 lbs. (567g/20z.) new potatoes, cut into bite-size pieces
3 tbsp. olive oil
3/4 tsp. sea salt
GREMOLATA
1/4 cup chopped fresh Italian parsley
2 garlic cloves, finely minced or crushed
1 lemon, zest only
1 tbsp. olive oil
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
NUTRITIONAL VALUES
Calories: 230kcal
Fat: 14.2g (2.1g S.Fat)
Carbs: 25.4g
Protein: 3g
Sugar: 2.1g
Sodium: 1416mg
METHOD
For the roasted potatoes: Preheat the oven to 200°C/400°F.
Drizzle the potatoes with oil and season with salt on a large, rimmed baking sheet. To coat, toss with a spatula. 35 to 45 minutes, or until fork-tender and crisp, turning once or twice with a spatula to ensure even browning
In a small bowl, combine all the ingredients for the gremolata. Mash everything together with a mortar and pestle or the back of a spoon until everything is well combined.
Toss the roasted potatoes with the gremolata in a large mixing bowl. Serve with additional salt to taste.
Drizzle the potatoes with oil and season with salt on a large, rimmed baking sheet. To coat, toss with a spatula. 35 to 45 minutes, or until fork-tender and crisp, turning once or twice with a spatula to ensure even browning
In a small bowl, combine all the ingredients for the gremolata. Mash everything together with a mortar and pestle or the back of a spoon until everything is well combined.
Toss the roasted potatoes with the gremolata in a large mixing bowl. Serve with additional salt to taste.
