In gathering ingredients for this week's 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 for a New Year's Eve feast.
You may never order fast food fries again even if cooked in non-trans fat oil.
- Four russet potatoes or 1 1/2 pounds of waxy potatoes like Yukon Gold cut lengthwise into 6 wedges each
- 4 Tbsp EVOO (extra virgin olive oil)
- 1/2 cup chopped flat leaf parsley
- 2 cloves garlic minced
- Zest from two Meyer lemons
- 1 tsp minced fresh thyme leaves (or 1/2 tsp dried-it's usually a ratio of three times as much fresh as dried herbs, but who has a 1/3 tsp measure?)
- 1 tsp minced fresh rosemary
- Big pinch crushed red chilies
- Salt and freshly ground black pepper
Preheat the oven to 450 degrees. Toss the potato wedges with 2 Tbsp of the olive oil, salt and pepper. Arrange on a baking sheet. Bake, turning occasionally with a spatula until brown and crispy on all sides, about 20-30 minutes. While the potatoes are cooking, toss the remaining 2 Tbsp 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.