Roasted Baby Potatoes

From Private Chef Jennifer Rossano

Serves 8 to 10

3 lbs baby potatoes, yellow, red, or fingerling

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1 lb pearl onions

¼ cup olive oil

kosher salt and freshly cracked black pepper to taste

4 garlic cloves, finely chopped

½ cup fresh flat leaf parsley, finely chopped

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4 tsp lemon zest (from 5-6 lemons), finely grated

 

Preheat oven to 375°F.

Rinse and dry potatoes, slice in half, and place in a large bowl. Trim the root end of the pearl onions, peel off the outer skin, and add to the potatoes. Toss the potatoes and onions with oil, and season generously with salt and pepper.

Spread the vegetables on two baking trays, and roast for 40 to 50 minutes. Halfway through cooking time, rotate the trays and toss the potato and onion mixture to ensure even cooking. Cook until the potatoes and onions are brown and crispy around the edges. 

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Meanwhile, make the gremolata by combining the garlic, parsley, and lemon zest on a cutting board and chop until the mixture is very fine and starts to come together. Sprinkle with a touch of salt and pepper and set aside in a small bowl.

When the potatoes are done, transfer to an ovenproof serving bowl, and sprinkle with half of the gremolata. Taste, and add more gremolata, salt, or pepper if needed.  Cover with aluminum foil and keep in a warm oven until ready to serve. 



“This potato side dish honors a place for potatoes at the Seder table. With the addition of a gremolata, the taste is brightened, the dish is made beautiful, and Spring flavors are ushered in.”  

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