Gremolata Roasted Potatoes made with skin-on red bliss baby potatoes tossed with a mixture of fresh parsley, garlic, lemon and extra virgin olive oil.
Gremolata was a new term for me, but the funny thing is that I’ve been using this flavor combination for years and didn’t know it actually had a name. When something states “gremolata” it means a combination of lemon, parsley and garlic.
There are other iterations, but all of them will contain lemon. I love the freshness that it gives to a recipe and these Gremolata Roasted Potatoes were no exception.
How do you make Gremolata Roasted Potatoes?
For this recipe you’ll need baby red bliss potatoes, lemon zest, fresh parsley, garlic, extra virgin olive oil, salt and pepper. Start by washing your potato skins well with a vegetable brush; then cut the potatoes in half and place them in a bowl.
In a separate small bowl, add the lemon zest, parsley, garlic, oil, salt and pepper and mix well. Next, pour the mixture over the potatoes and toss to coat. Finally, place potatoes on a sheet pan and bake in a 425 degree F oven for 30 minutes or until they turn golden brown.
These Gremolata Roasted Potatoes serve four people and make a deliciously light side dish. Some of my favorite recipes to pair them with include Lemon-Dill Grilled Chicken, Greek Honey Lemon Grilled Pork Chops, Tuscan Style Grilled Rib Eye Steak and Chicken with Lemon Butter Sauce. ~Enjoy!
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Gremolata Roasted Potatoes
- Preheat oven to 425 degrees F.
- Wash potato skins well with a vegetable brush; then cut them in half and place them in a bowl.
- In a separate small bowl, add the lemon zest, parsley, garlic, oil, salt and pepper and mix well. Pour over the potatoes and toss to coat.
- Place potatoes on a baking sheet and bake for 30 minutes or until they turn golden brown.
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*Originally posted April 2012/Updated March 2018