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Roasted Fingerling Potatoes with Gremolata Recipe

Name: Roasted Fingerling Potatoes with Gremolata Recipe
Total time: 30-35 MINUTES
Yield: 2-4
Ingredients: 2 lbs Idaho® Fingerling Potatoes; ½ cup + 2 tbsp Extra Virgin Olive Oil; 1 ½ tsp Kosher Salt, divided; ¾ tsp Black Pepper, divided; 1 bunch Flat-Leaf Parsley, roughly chopped; 1 tsp Litehouse® Freeze-Dried Garlic; 1 ea Lemon, zested and juiced; 2-3 tsp Litehouse® Poultry Herb Blend

October 27, 2019 Litehouse

30-35 MINUTES

Serves: 2-4

Simple roasted Idaho® fingerling potatoes drizzled with a garlicky lemon herb sauce. Read Cheryl's full post here.

Ingredients

2 lbsIdaho® Fingerling Potatoes
½ cup + 2 tbsp Extra Virgin Olive Oil
1 ½ tspKosher Salt, divided
¾ tspBlack Pepper, divided
1 bunchFlat-Leaf Parsley, roughly chopped
1 tspLitehouse® Freeze-Dried Garlic
1 eaLemon, zested and juiced
2-3 tspLitehouse® Poultry Herb Blend

Directions

Preheat oven to 400°F.Slice fingerling potatoes in half lengthwise, then toss with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper.Place on a parchment-lined baking sheet, cut side down, and roast in the oven for 20 – 25 minutes, until easily pierced with a knife.In the bowl of a food processor, add chopped parsley and garlic. Pulse a few times to chop more finely.Add ½ cup olive oil, remaining salt and pepper, lemon zest, lemon juice, and poultry herb blend to the bowl of the processor. Pulse a few more times until the mixture is uniform, but not a smooth paste.Taste gremolata. Adjust salt or lemon juice, if needed.Drizzle over warm potatoes and serve.Notes: Store remaining gremolata in an airtight container, refrigerated, for up to one week.