Crispy gremolata potatoes
1 hr 55 min
1 hr 35 min
Add rustic flavours to your baked potatoes to really jazz up a classic!
1000 g, (1kg)
¼ cup(s), (60ml)
2 clove(s), crushed
Fresh lemon rind
1½ tbs, finely grated
35 g, stale (½ cup)
Fresh flat-leaf parsley
¼ cup(s), finely chopped, plus extra to serve
- 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.
- Preheat oven to 220°C. Cut potatoes into thick wedges and place on a baking tray. Drizzle with olive oil and lemon juice.
- Combine garlic, lemon rind, breadcrumbs and parsley in a small bowl.
- 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.