This is a great little side dish that happens to be vegan! The gremolata just adds a little something special to regular ol’ roasted potatoes. This was easy to make (but not quick, since the potatoes do take some time to roast). PS: you really need to buy Chloe’s new cookbook (or at least check it out at the library!).
Roasted Potatoes with Gremolata
(Chloe’s Vegan Italian Kitchen, Chloe Coscarelli)
1 1/4 pounds new potatoes, cut into bite-size pieces
3 tbsp olive oil
3/4 tsp sea salt
1/4 cup chopped fresh Italian parsley
2 garlic cloves, finely minced or crushed
zest of 1 lemon
1 tbsp olive oil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
For the roasted potatoes: Preheat the oven to 400 degrees F. Spread the potatoes on a large rimmed baking sheet and drizzle with oil and season with salt. Toss with a spatula to coat. Roast for 35-45 min. or until fork-tender and crisp, turning once or twice with a spatula to ensure even browning.
For the gremolata: Combine all the ingredients in a small bowl, Mash with a mortar and pestle or the back of a spoon until well-combined. In a large , toss roasted potatoes with the gremolata. Add more salt to taste and serve.