Oven-fried potatoes with gremolata
In gathering ingredients for this recipe, I am again blessed by having really good friends who have a Meyer lemon tree. This tree truly keeps on giving. I know lemons are supposed to be seasonal, but this tree seems to have bountiful numbers of lemons all year.
Lemon zest mixed with flat-leaf parsley and garlic from your local farmers' market, some herbs then tossed with oven-fried potatoes, made an excellent side dish. You may never order fast-food fries again even if cooked in non-trans fat oil.
Servings: 8
Ingredients
- 4 russet potatoes or 1 1/2 pounds of waxy potatoes like Yukon Gold cut lengthwise into 6 wedges each
- 4 tablespoons extra virgin olive oil
- 1/2 cup flat-leaf parsley, chopped
- 2 cloves garlic, minced
- Zest from 2 Meyer lemons
- 1 teaspoon fresh thyme leaves, minced (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, minced
- Big pinch crushed red chilies
- Salt and freshly ground black pepper
Directions
- Preheat the oven to 450 degrees.
- Toss the potato wedges with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Arrange on a baking sheet. Bake, turning occasionally with a spatula until brown and crispy on all sides, about 20 to 30 minutes.
- While the potatoes are cooking, toss the remaining 2 tablespoons of olive oil with the rest of the ingredients in a bowl large enough to hold the potatoes. Toss the finished potatoes with the gremolata and serve while hot.
Nutrition information (per serving)
- Calories: 150
- Total fat: 7 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 85 mg (with 1/4 teaspoon added salt)
- Total carbohydrate: 19 g
- Dietary fiber: 2 g
- Total sugars: 1 g
- Protein: 2 g