New Potatoes With Gremolata Recipes
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.
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
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