Saturday, October 6, 2012
gremolata & olive oil roasted fingerling potatoes
“Like all magnificent things, it's very simple.”
― Natalie Babbitt, Tuck Everlasting
Some of our favorite dishes are some of the simplest, and when the centerpiece is as precious as a vegetable you planted, nurtured, harvested and prepared for just such a day, it makes the simple oh so special.
Prepare olive oil prior to cooking by adding about 1 tablespoon of gremolata to a cup of good quality olive oil (extra virgin if you prefer, but we enjoy the rustic compliment of pure olive oil for this earthy meal). Allow to macerate for a few hours, or as long as overnight.
Preheat oven to 400 degrees.
Scrub a handful or two of fingerling potatoes and wipe dry. Drizzle with gremolata-macerated olive oil and toss until well-coated. Scatter in a single layer, on a silicone pad or foil-lined baking sheet. Roast about 30 minutes, or until potato skin is browned and crisp, and fork pierces flesh easily, turning potatoes halfway.
Remove from oven, toss with kosher salt, freshly-ground black pepper, and, optionally, additional lemon zest and freshly chopped parsley.
Have a simply great weekend.