Gremolata is a finely mix of fresh parsley, garlic and lemon zest. I use this mixture to freshen up the taste of grilled chicken, steak or fish. I got the idea to top my roasted potatoes with the gremolata as I saw in the July 2010 issue of Bon Appetit a recipe using rosemary, pancetta and lemon in a creamy potato salad. I found a small bag of mini mixed potatoes and decided this would be a perfect complement to my Bourbon BBQ Ribs.
Roasted Red, White & Blue Potatoes with Pancetta & Gremolata
2 lbs assorted red, white & blue mini potatoes
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup thickly sliced pancetta
Small bunch of Italian parsley, finely chopped
1-2 cloves garlic, finely minced
1 organic lemon, zested
Preheat oven to 420 degrees. Combine potatoes and olive oil, salt and pepper and spread out on a large baking sheet. Place pancetta on the sheet as well. Roast for approximately 20 minutes or until tender and lightly browned. Remove pancetta and coarsely chop.
Add pancetta to the mixture of parsley, garlic and lemon zest. Plate the potatoes and sprinkle the gremolata mixture on the hot potatoes. The heat from the potatoes will intensify the flavor and smell of the gremolata. Serves 4.