Gremolata Potatoes Recipes
GREMOLATA POTATOES
Provided by Jonathan Reynolds
Categories easy, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 424 milligrams, Sugar 1 gram
NEW POTATOES WITH GREMOLATA
Serve these flavorful potatoes with chicken or salmon dishes.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 9
Steps:
- To make gremolata, zest lemons to yield 2 tablespoons. Juice lemons; reserve. Blanch zest in small pan of boiling water for 30 seconds. Strain, run under cool water, and drain. Transfer zest to cutting board; finely chop. Add shallots, parsley, dill, and 1/2 teaspoon salt to zest. Drizzle 1 1/2 teaspoons oil over ingredients. Use large knife to chop ingredients until very fine but still retaining some texture. A food processor may be used, but pulse only. Transfer mixture to medium bowl. Stir in 3 tablespoons oil and 1 tablespoon lemon juice, until mixture is slightly thickened. Set gremolata aside.
- Put the scrubbed, unpeeled potatoes in large saucepan, and cover with water by one inch. Add 1 tablespoon salt, and bring to a boil. Lower the heat to medium; simmer until potatoes are tender when pierced with tip of knife, 15 to 25 minutes. Drain. Let stand until cool enough to handle; cut potatoes in half or quarters. While still warm, season with 1/2 teaspoon salt, pepper, and 1 1/2 tablespoons oil. Add the gremolata, and toss to combine. Potatoes will absorb flavor from the gremolata. Set aside.
- Meanwhile, place egg in a small saucepan, cover with cold water, and place over high heat. Bring to a boil; cook 1 minute. Turn heat off; cover. Let egg stand for 13 minutes. Drain egg; place in cold water to cool. Peel egg; cut in half. Dice finely. Set aside. To serve, transfer potatoes to serving bowl. Sprinkle chopped egg over potatoes.
CHEF JOHN'S GREMOLATA
This sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.
Nutrition Facts : Calories 127.5 calories, Carbohydrate 1.8 g, Fat 13.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 5.1 mg, Sugar 0.2 g
ROASTED VEGETABLES WITH GREMOLATA
Traditional gremolata, an herb condiment, is made with parsley, lemon peel and garlic. In this recipe, Parmesan and walnuts add richness and crunch that enhance the potatoes and parsnips.-Fran Fehling, Staten Island, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Place the potatoes, parsnips and shallots in a greased shallow roasting pan. Drizzle with 4 tablespoons oil; sprinkle with salt and pepper. Bake at 425° for 45-50 minutes or until tender, stirring occasionally. Drizzle with lemon juice and remaining oil., For gremolata, place walnuts in a food processor; cover and process until coarsely ground. Transfer to a small bowl; stir in the cheese, parsley, lemon zest and juice, oil, garlic and nutmeg. Sprinkle over vegetables. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 17g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 6g fiber), Protein 6g protein.
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