I was at a reunion recently where I sampled a pasta with tomatoes and gremolata. That fresh, bright citrus-y garlic-y, herb-y gremolata inspired me to try it out on something else. So I created crispy smashed potatoes with gremolata. At least my version. There is almost nothing you can think of anymore that you can’t find in some form on the internet. Anyway, these potatoes are simply delicious – potatoes soft of the inside with crispy edges, garnished with a mixture of parsley, lemon and garlic.
I researched gremolata and found that the classic Italian version uses the three ingredients in this recipe, but it can be tweaked to add or substitute herbs or even the citrus (e.g. orange instead of lemon). Typically, it’s used as a garnish on meat, pasta, chicken, fish or roasted vegetables – so get creative. In fact, I think I’m going to use it as a garnish for my next stir fry. (My husband is probably groaning – he thinks I use lemon on everything. Mind you, he loved these potatoes). The gremolata adds real zip to whatever you sprinkle it on. The recipe gives a guideline for the proportions, but if you’re like me, a full clove of raw grated garlic may be too strong.
The potatoes – first boiled, then roasted with a bit of olive oil, salt and pepper – can stand on their own. If you aren’t using the gremolata, however, I would sprinkle them with some finely chopped fresh or dried rosemary. You can even make these potatoes ahead up to the point where they go into the oven to roast. They are good!
The gremolata portion of this recipe is by Dana Velden from Kitchn.