Gremolata Potatoes

 

1/3 cup olive oil

2 T. coarsely chopped flat-leaf parsley

1/2 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

2 tsp. finely grated lemon zest

1/2 tsp. finely grated orange zest

1/2 tsp. minced garlic

1/4 tsp. red pepper flakes

5 medium Yukon gold potatoes (about 1 1/4 pounds), rinsed and dried

Sea salt and freshly ground black pepper to taste.

 

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. Toss the potatoes with the gremolata, and add salt to taste. Spread the wedges out on a rimmed baking sheet, and bake for 20 minutes. Pull out the sheet, flip the potatoes with a spatula, and then continue roasting them for another 20 to 25 minutes. Serve hot.