Crispy gremolata potatoes
1
Points®
Total time: 1 hr 55 min • Prep: 20 min • Cook: 1 hr 35 min • Serves: 8 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.