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 tablespoons EVOO (extra virgin olive oil)
- 1/2 cup flat leaf parsley, chopped
- 2 cloves garlic, minced
- Zest from two Meyer lemons
- 1 teaspoon fresh thyme leaves, minced (or 1/2 teaspoon dried, it's usually a ratio of 3 times as much fresh as dried herbs, but who has a 1/3 teaspoon measure?)
- 1 teaspoon fresh rosemary, minced
- Big pinch crushed red chilies
- Salt and freshly ground black pepper
- 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
- Sugars: 1 g
- Protein: 2 g