Roasted Fingerling Potatoes with Gremolata

Ingredients:

• 2 pounds Idaho® fingerling potatoes
• 2 tablespoons + ½ cup extra virgin olive oil
• 1 ½ teaspoon kosher salt, divided
• ¾ teaspoon black pepper, divided
• 1 bunch flat-leaf parsley, roughly chopped
• 1 teaspoon Litehouse® freeze-dried garlic
• 1 lemon, zested and juiced
• 2 – 3 teaspoons Litehouse® poultry herb blend

Directions:

1. Preheat oven to 400°F.
2. Slice fingerling potatoes in half lengthwise, then toss with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
3. Place on a parchment-lined baking sheet, cut side down, and roast in the oven for 20 – 25 minutes, until easily pierced with a knife.
4. In the bowl of a food processor, add chopped parsley and garlic. Pulse a few times to chop more finely.
5. Add ½ cup olive oil, remaining salt and pepper, lemon zest, lemon juice, and poultry herb blend to the bowl of the processor. Pulse a few more times until the mixture is uniform, but not a smooth paste.
6. Taste gremolata. Adjust salt or lemon juice, if needed.
7. Drizzle over warm potatoes and serve.

Notes:

Store remaining gremolata in an airtight container, refrigerated, for up to one week.

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