1/3 cup olive oil
2 tablespoons coarsely chopped flat leaf parsley
1/2 teaspoon chopped fresh or dried thyme
1 teaspoon chopped fresh or dried rosemary
2 teaspoons finely grated lemon zest
1/2 teaspoon finely grated orange zest
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
All the potatoes from your box!
Sea Salt and Freshly Ground Black Pepper to taste
1- Whisk together 1/3 cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper. Set aside for at least a half an hour.
2- Preheat the oven to 450 degrees. Cut each potato into 6 - 8 wedges. Toss the potatoes with the gremolata, and add salt and pepper to taste. Spread the wedges on a rimmed baking sheet, and bake for 20 minutes. Pull out the sheet, flip potatoes, and return to oven, baking for another 20-25 minutes.
Serves 4. Recipe from The Wednesday Chef.