Simple Recipes for Every Day
Crispy Roasted Potatoes with Gremolata
- Serves: 6
- Prep Time: 1 hr 15 min
- Cook Time: 40 min
Ingredients
- 2 ½ pounds fingerling potatoes, halved
- ¼ cup extra-virgin olive oil, duck fat or ghee
- 2 teaspoons sea salt
- 1 cup Gremolata, for serving
Ingredients
- 2 ½ pounds fingerling potatoes, halved
- ¼ cup extra-virgin olive oil, duck fat or ghee
- 2 teaspoons sea salt
- 1 cup Gremolata, for serving
Method
Soak the potatoes in a large bowl of water for 1 hour. Drain.
Preheat the oven to 400°F with a rack in the center position.
Bring a large pot of salted water to a boil over high heat. Add the potatoes and boil until beginning to soften about 5 minutes. Drain. Add the olive oil, potatoes and salt to a large bowl and toss until the potatoes are fully coated in the oil.
Transfer the potatoes to a large rimmed sheet pan. Spread them out, cut side down in a single layer.
Roast until the bottom of the potatoes are brown and crispy, about 40 minutes.
Transfer the potatoes to a serving platter and drizzle with the gremolata.