Oven-fried potatoes with gremolata

Oven-fried potatoes with gremolata

This recipe makes an excellent side dish. Take lemon zest mixed with flat-leaf parsley, garlic, and some herbs, then toss with oven-fried potatoes. You may never order fast-food fries again.

Servings: 8


  • 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


  1. Preheat the oven to 450 degrees.
  2. 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.
  3. 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