Roasted Gremolata Potatoes
2 1/2 lbs fingerling potatoes cut in half
1/4 cup plus 2 tbsp olive oil
2 tsp plus 1/2 tsp sea salt
1/8 tsp pepper
3/4 cup parsley, chopped
1/4 cup fresh mint, minced
4 garlic cloves, minced
1 tbsp lemon zest
Juice from 1/2 lemon
1/4 tsp red pepper flakes
Preheat oven to 400°F.
In a large bowl soak potatoes for 1 hour.
Drain potatoes and toss in a bowl with 1/4 cup olive oil, 2 tsp salt and pepper.
Spread potatoes on unlined baking
sheet open side down.
Roast potatoes 40 minutes or until bottoms are brown and crispy.
To make gremolata, in a small bowl mix parsley, mint, 1/2 tsp salt, garlic, lemon zest, lemon juice and pepper flakes.
Top potatoes with gremolata before serving.