Crispy Roast Potatoes with Lemon Gremolata
Serves 4
While I know that it is often the roast beef that takes much of the glory on the plate, for me it’s always the potatoes. One might wonder why they need another recipe for roast potatoes but please allow me to present to you why this recipe is worth the space on this page. First the potatoes are par-boiled which cuts down on the oven roasting time and gives the potatoes more texture to crisp and caramelize in the oven. Once roasted to a bronzed crisp they are tossed in a fragrant herb, garlic and lemon mixture known as a gremolata. If it were me I may also have a pile of mayonnaise on the side for dipping as potatoes but the gravy from the roast beef is also a lovely dipping sauce.
2 lbs / 900 g Yukon Gold or Russet potatoes, peeled and cut into large chunks
Sea salt
Freshly ground black pepper
4 tablespoons/ 60 ml extra virgin olive oil
Finely grated zest of 1 lemon
1 small garlic clove, finely grated or minced
2 tablespoons finely chopped fresh parsley
Preheat your oven to 450°F (230°C).
Bring a large pot of salted water to a gentle simmer. Add the potatoes and cook until just tender when pierced with a knife, about 8 to 10 minutes. They should hold their shape but the edges should look a bit soft - this is what helps in the crisping later.
Drain the potatoes well, then give them a gentle shake in the colander to rough up the edges. Spread them out on a baking sheet and let them steam dry for a few minutes.
Pour the olive oil onto a large, rimmed and parchment paper lined baking sheet. Place it in the oven for 5 minutes to get hot. Carefully remove the pan and add the potatoes, turning them to coat in the hot oil. Season generously with salt and pepper.
Roast, turning once or twice, until the potatoes are golden and crisp, about 30 to 35 minutes.
While the potatoes roast, make the lemon gremolata. In a small bowl, mix together the lemon zest, garlic, and parsley.
When the potatoes are done, transfer them to a large bowl and toss gently with the gremolata. Taste and season with a bit more salt if needed. Serve straight away.