This dish transforms humble red potatoes into a luxurious side by combining them with rich butter and heavy cream, then finishing with a vibrant gremolata. The gremolata, a classic Italian condiment made from finely chopped parsley, lemon zest, and garlic, cuts through the richness of the mash with its sharp, citrusy brightness. The result is a side dish that is both comforting and refreshing, with a beautiful contrast between the smooth, creamy potatoes and the fresh, aromatic herb topping. It’s perfect for elevating a simple weeknight dinner or adding a pop of color and flavor to a holiday feast. The unpeeled potatoes add a rustic touch and extra texture, making this a visually appealing and delicious addition to any table.
Potatoes Gremolada
Description
This dish transforms humble red potatoes into a luxurious side by combining them with rich butter and heavy cream, then finishing with a vibrant gremolata. The gremolata, a classic Italian condiment made from finely chopped parsley, lemon zest, and garlic, cuts through the richness of the mash with its sharp, citrusy brightness. The result is a side dish that is both comforting and refreshing, with a beautiful contrast between the smooth, creamy potatoes and the fresh, aromatic herb topping. It&# 226;ÂÂs perfect for elevating a simple weeknight dinner or adding a pop of color and flavor to a holiday feast. The unpeeled potatoes add a rustic touch and extra texture, making this a visually appealing and delicious addition to any table.Ingredients
Directions
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Using a sharp vegetable peeler, cut away the zest of the lemon in strips, taking care not to include any of the bitter white pith.
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On a cutting board, finely chop the lemon zest along with the flat-leaf parsley and one medium garlic clove to create the gremolata.
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Place 2 lbs of small red potatoes, unpeeled and quartered, in a medium saucepan.
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Add enough cold water to the saucepan to cover the potatoes by about 1 inch.
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Bring the water to a boil over high heat.
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Reduce the heat to moderately high and cook the potatoes until they are tender when pierced with a fork, approximately 15 minutes.
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Drain the potatoes thoroughly in a colander and return them to the hot saucepan to steam dry for a minute.
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Using a potato masher, begin mashing the potatoes over very low heat.
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Gradually incorporate 1/2 cup of heavy cream and 1 stick of unsalted butter (at room temperature) into the potatoes, mashing until smooth and creamy.
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Stir in 1 teaspoon of kosher salt and taste to adjust seasoning if needed.
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Fold in the prepared gremolata mixture just until combined.
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Serve the Potatoes Gremolada immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 7.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 0.7g3%
- Sugars 0.6g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, ensure the potatoes are completely drained and steamed dry before mashing to avoid a watery consistency.
The gremolata can be prepared ahead of time and stored in the refrigerator for up to 24 hours, though it is best added just before serving to maintain freshness.
If a vegan version is preferred, substitute the heavy cream with unsweetened soy or oat cream and the butter with a high-quality vegan butter alternative.
Do not overmix the potatoes, as this can release too much starch and make them gluey.
