Oven-fried potatoes with gremolata | Kaiser PermanenteAbout Kaiser Permanente HomeKaiser Permanente Home

Name: Oven-fried potatoes with gremolata | Kaiser PermanenteAbout Kaiser Permanente HomeKaiser Permanente Home
Ingredients: 4 russet potatoes or 1 1/2 pounds of waxy potatoes like Yukon Gold cut lengthwise into 6 wedges each; 4 tablespoons extra virgin olive oil; 1/2 cup flat-leaf parsley, chopped; 2 cloves garlic, minced; Zest from 2 Meyer lemons; 1 teaspoon fresh thyme leaves, minced (or 1/2 teaspoon dried); 1 teaspoon fresh rosemary, minced; Big pinch crushed red chilies; Salt and freshly ground black pepper

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Servings: 8

Oven-fried potatoes with gremolata | Kaiser PermanenteAbout Kaiser Permanente HomeKaiser Permanente Home

Ingredients

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4 russet potatoes or 1 1/2 pounds of waxy potatoes like Yukon Gold cut lengthwise into 6 wedges each4 tablespoons extra virgin olive oil1/2 cup flat-leaf parsley, chopped2 cloves garlic, mincedZest from 2 Meyer lemons1 teaspoon fresh thyme leaves, minced (or 1/2 teaspoon dried)1 teaspoon fresh rosemary, mincedBig pinch crushed red chiliesSalt and freshly ground black pepper

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Instructions

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Preheat the oven to 450 degrees. Toss the potato wedges with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Arrange on a baking sheet. Bake, turning occasionally with a spatula until brown and crispy on all sides, about 20 to 30 minutes. While the potatoes are cooking, toss the remaining 2 tablespoons of olive oil with the rest of the ingredients in a bowl large enough to hold the potatoes. Toss the finished potatoes with the gremolata and serve while hot.