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Crispy gremolata potatoes

Crispy gremolata potatoes

3
Points®
Total Time
1 hr 55 min
Prep
20 min
Cook
1 hr 35 min
Serves
8
Difficulty
Moderate
Add rustic flavours to your baked potatoes to really jazz up a classic!

Ingredients

Potato(es)

1000 g, (1kg)

Olive oil

1 tbs

Lemon juice

¼ cup(s), (60ml)

Garlic

2 clove(s), crushed

Fresh lemon rind

1½ tbs, finely grated

Dried breadcrumbs

35 g, stale (½ cup)

Fresh flat-leaf parsley

¼ cup(s), finely chopped, plus extra to serve

Instructions

  1. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Reduce heat and simmer for 10-15 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer). Drain and set aside for 15 minutes to cool slightly.
  2. Preheat oven to 220°C. Cut potatoes into thick wedges and place on a baking tray. Drizzle with olive oil and lemon juice.
  3. Combine garlic, lemon rind, breadcrumbs and parsley in a small bowl.
  4. Scatter parsley mixture over potatoes, season with salt and pepper and toss to coat potatoes. Bake for 1 hour 15 minutes or until golden and tender. Serve scattered with extra parsley.

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