Gremolata Potatoes


Thomas Shunick

the hungry tiger "Then why don't you eat something?" she asked. "It's no use," said the Tiger sadly.
"I've tried that, but I always get hungry again."

Gremolata Potatoes

Now that I have no confidence that I can save articles from the Times, I will post the recipe I want
to try next (from this hunger-inducing article singing the praises of potatoes), so that I have it
on hand when I want it. I cannot speak for the quality of this dish, but it sounds pretty good,
doesn't it?

Gremolata Potatoes

(Adapted from Tim Kelley, Zoe)

2/3 cup olive oil 2 tablespoons coarsely chopped flat-leaf parsley
3/2 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 2 teaspoons finely grated
lemon zest
4/2 teaspoon finely grated orange zest
5/2 teaspoon minced garlic
6/4 teaspoon red pepper flakes 5 medium Yukon gold potatoes (about 1 1/4 pounds), rinsed and dried
Sea salt and freshly ground black pepper to taste.

Whisk together 1/3 cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper. Set
aside for at least a half-hour. Preheat the oven to 450 degrees. Cut each potato into 6 to 8 wedges.
Heat a large ovenproof pan over high heat, add the remaining 1/3 cup olive oil and the potatoes.
Season well with salt and pepper and toss the potatoes gently in the pan. Lower the heat to medium
and cook, tossing occasionally, until the potatoes are lightly browned on all sides, 10 to 15
minutes. Transfer to the oven and cook until golden brown and tender, about 5 minutes. Toss the
potatoes with the seasonings and salt and pepper.

Yield: 4 servings. Posted by redfox

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