This crispy potatoes with gremolata recipe from Ms. Paltrow’s “It’s All Easy” cookbook has quickly become one of my go-to side dishes. A slightly easier version of my Crack Potatoes, this one cooks on the stovetop in the same pan that you use to boil the potatoes. Which means less clean up. Although you are frying them so it will mess up your stove. Both recipes are delicious, but thanks to the gremolata, this one just sings spring/summer.
Gremolata is an italian condiment that is used to finish dishes such as Osso Bucco. It is traditionally made from italian parsley, lemon zest and garlic. Some chefs add anchovies. It’s incredibly versatile so if you find that you have some leftover, don’t throw it out. Instead, try:
- mixing it with olive oil, lemon juice and/or vinegar to make a delicious salad dressing
- adding a bit of olive oil and using it as a marinade or rub on chicken, steak or lamb
- substituting it for plain parsley in any pasta recipe
- sprinkling it over roasted vegetables for a real flavor zing
This recipe works with any small potato such red or purple new potatoes, fingerling potatoes or yukon gold potatoes. And make extras because like the Crack Potatoes, these beauties are delicious the next day with eggs or on top of an arugula salad with the World’s Best Salad Dressing.
Crispy Potatoes with Gremolata
Ingredients
- 2 lbs. new potatoes or fingerling potatoes
- course sea salt or kosher salt
- 1/4 cup olive oil
- zest of 1 lemon finely grated
- 1 large clove garlic minced
- 1/4 cup fresh Italian parsley chopped
Instructions
- Place the potatoes in a large saucepan, cover with water, add a generous pinch of salt and bring water to a boil. Reduce the heat and simmer until potatoes are tender. About 15 - 20 minutes.
- Drain the potatoes. Place on a dish towel and then use the side of a knife or a folded dish towel to smash each potato.
- Heat the olive oil in the pan over medium-high heat until hot, but not smoking. Add the potatoes and let sit, undisturbed, until brown and crispy. Flip the potatoes and crisp up the other side.
- While the potatoes are crisping, mix together the parsley, lemon and garlic to make your gremolata. Once both sides of the potatoes are nice and brown, stir in the gremolata and cook for 1 minute. Season with salt and serve.