Crispy Roasted Potatoes with Gremolata

Story by Natalie
Crispy Roasted Potatoes with Gremolata
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Dear Potatoes,

This is a love letter to you. Fried, mashed, roasted, wedged, grated, seasoned, salted, stuffed- however you show up on my plate...I love you. Never change. Xo.

Sincerely yours,

Natalie


...the perfect crispy texture and just the right amount of bright and pungent gremolata...

Crispy Roasted Potatoes with Gremolata

Now that I’ve gotten than out of my system, I can share my favorite new potato recipe. Let’s just skip past all the info out there on potatoes being an unnecessary carb, and instead let’s jump straight to the fact that they’re accepted in the Whole30 community. Why is that such great news? Because it gives me a bright green light to eat them often. We all have our “vices” and potatoes are most definitely mine. However, if one of America’s most popular healthy eating plans approves of them, I can feel a little less guilty about indulging once in a while. (I’m really good at justifying myself, guys.) Technically, Whole30 guidelines suggest limiting potato intake and not going overboard, but if there is a line of acceptable amounts of potato eating, I’m definitely dancing on it.

Crispy Roasted Potatoes with Gremolata

In my large family most holiday gatherings consist of a big ‘ol potluck where everyone tries to outdo each other by bringing the best dish. This year for Easter, I’m bringing my A game with these crispy potatoes with mint gremolata. (You’re welcome family.) Never one to be outdone, I usually show up with my world famous (at least in Vancouver, WA) platter of eggs benedict (you can pics of these from the last two years on IG), but because Holly and I had a stroke of genius with this incredible potato dish, I’ve adjusted my plans. The world (aka my family and friends, and all of you, our readers) needs to know about this recipe.

How do you make the best crispy roast potatoes?

Step 1. Soak them in water before cooking.  
Step 2. Pre boil the potatoes.
Step 3. Toss them generously with oil or fat. (We went with bacon grease, because...duh.)
Step 4. Do NOT skimp on the salt.
Step 5. Keep them well spread out while cooking.
Step 6. Cook them on a high temp.

Now that we’ve let you in on all of our secrets for perfectly crispy potatoes, there’s one more step that takes this dish over the top: this gremolata.

What’s in a gremolata?

A gremolata is a mixture of herbs and lemon zest. It is traditionally served over meat or fish, but today it’s going over potatoes. I’m telling you, once you try these potatoes that have the perfect crispy texture and just the right amount of bright and pungent gremolata, you’ll be singing this dish’s praises as highly as I am.

So, if you haven’t already chosen a side dish to bring to Easter lunch or Passover dinner, here ya go. I’ve gotcha covered. You’re welcome.

Crispy Roasted Potatoes with Gremolata

Crispy Roasted Potatoes with Gremolata

Serves 6

Gremolata

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

Ingredients

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

Method

  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!