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Crispy Roasted Potatoes with Gremolata

March 22, 2024

In which we teach you how to make perfect, crispy roasted potatoes and then convince you that you should serve those perfect potatoes with gremolata for a truly transcendent potato experience.


Crispy Roasted Potatoes With Gremolata on a baking sheet

Roasted Potatoes: The Goes-With-Anything Side Dish Of Your Dreams

Crispy roasted potatoes—the kind that are gorgeous golden-brown on the outside and creamy on the inside—are easy to make at home. And dressed up with a little garlic-and-lemon tinged gremolata sauce, they become downright fancy. And while these potatoes are a dinnertime favorite, served alongside grilled steak or roast chicken they are just as popular at brunch. Oven-roasted potatoes are a comforting classic, and they’re easy to master. We’ll teach you how!

fingerling potatoes in a colander
fingerling potatoes on a baking sheet with olive oil, salt and pepper

How Do You Make the Best Roasted Potatoes?

Roasted potatoes are easy to make, you just need to know what you’re doing! While you could just chop up some potatoes and throw them in the oven with some oil and salt, if you want perfect roasted potatoes—the restaurant-style, creamy-tender on the inside and golden-crispy on the outside—you’ve got to do a few specific things and do them in the right order. Here’s how to make the best roasted potatoes, ever:

  • Step 1: Soak the potatoes in water before cooking.
  • Step 2: Boil the potatoes before roasting.
  • Step 3: Toss them generously with the fat of your choice. This can be olive oil, or even bacon grease!
  • Step 4: Spread the potatoes out on the baking sheet as much as you can. The more surface area that is exposed to the heat of the oven, the more crispy surface area you will have on your finished roasted potatoes!
  • Step 5: Roast! And we do mean *roast*, which means baking the potatoes in a 400°F oven.
parsley, mint, lemon and garlic for gremolata
gremolata in a small bowl

Roasted Potatoes with What Now? AKA What Is Gremolata?

Gremolata is one of those wonderful, herby condiments—like chimichurri or pesto or Italian salsa verde—that makes everything it touches just a little bit better. It’s a traditional Milanese recipe that’s classically served with osso buco, but it’s delicious in many things. Like these perfectly roasted potatoes, for one! And as for how to make gremolata? Well, it’s simple as can be. You’ll mince and zest and then combine the following:

  • Parsley
  • Fresh mint
  • Garlic
  • Olive oil
  • Lemon
  • Red pepper flakes
Crispy Roasted Potatoes With Gremolata on a baking sheet
Crispy Roasted Potatoes With Gremolata on a platter with a bowl of gremolata

Tools You’ll Need:

More Herby Sauces That Make Everything A Little More Delicious

Fresh herbs are so often the difference between blah and oh-la-la! These simple sauce recipes celebrate common herbs and are a great way to dress up simple meals.

Crispy Roasted Potatoes With Gremolata on a baking sheet

Breakfast Is Served! (Or Lunch, Or Dinner)

We hope you love these crisp, oven-roasted potatoes with gremolata sauce! If you try them out, we’d love to hear about it. Snap a photo of your gorgeous potatoes and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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Crispy Roasted Potatoes with Gremolata

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  40 min
  • Calories: 75


  • 2 1/2 lbs fingerling potatoes cut in half (or yukon gold, largely diced)
  • 1/4 cup olive oil, duck fat, pork fat or ghee
  • 2 tsp sea salt


  • 3/4 cup chopped parsley
  • 1/4 cup fresh mint, minced
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tbsp lemon zest
  • juice from 1/2 lemon
  • 1/4 tsp red pepper flakes


  1. In a large bowl of water soak potatoes for 1-2 hours. Drain potatoes and add to a large pot of boiling water. Boil for 5 minutes checking periodically. Potatoes should not be mushy, just barely tender once pierced with a fork. Drain potatoes and toss in a bowl with oil/fat and salt. Spread evenly open side down on an unlined baking sheet.
  2. Preheat oven to 400°F. Set potatoes on center rack and roast for 40 minutes or until bottoms are brown and crispy.
  3. In a small bowl combine all ingredients for gremolata. Toss and set aside until ready to serve. Gremolata can be made up to a day ahead.
  4. Once potatoes are done. Serve on a large plate topped with gremolata. Enjoy!

Nutrition Info

  • Per Serving
  • Amount
  • Calories75
  • Protein2 g
  • Carbohydrates13 g
  • Total Fat2 g
  • Dietary Fiber1 g
  • Cholesterol0 mg
  • sodium335 mg
  • Total Sugars0 g

Crispy Roasted Potatoes with Gremolata

Questions & Reviews

Join the discussion below.

  • Anne

    Can the potatoes be peeled before soaking?

    If you are using fingerling or Yukon golds, they don't need to be peeled!

  • Jill

    What keeps them from sticking to the roasting sheet? Do you spray the pan or otherwise oil it?

    You can spray the pan if you'd like, but they are tossed in a large amount of oil or fat, so they don't tend to stick.

  • Hannah

    What a great recipe to use fresh garden potatoes!

    Yes, we love that Natalie grows them!

  • Melinda

    Question:: so we are soaking and boiling the potatoes after slicing them? What about if we want more of a diced version, will that change the soaking and boiling times? Can’t wait to give these a whirl!

    If you want to try it with more a diced version, I would still recommend soaking them after you cut them. If they are small enough you might be able to skip the boiling part, because you don't want them too mushy. Let us know how it goes.

  • Sydney

    These were delicious! I made them the other day. So easy, too!

    Happy to hear this!

  • Meghan

    My sister originally sent me this recipe and they are amazing!!

    Yay1 So glad you love them!

  • Hailey

    I've always loved my potatoes crispy with gremolata, but the addition of bacon fat... these were right on point!

    Yes. Love that bacon fat!