Something I learned from doing Whole 30 is that I truly love simple, whole foods. It sounds obvious, but it is easy to forget that working the something as simple as a main vegetable and dressing it up with herbs is often one of the most satisfying and healthy things we can do for our bodies. I also love the process of concentrating and improving the flavors of my favorite foods through low and slow cooking. There is something calming and therapeutic about waiting patiently for the oven to work its magic on something that might otherwise be bland and boring. These potatoes are an excellent example of something humble (and cheap) becoming luxurious, beautiful and flavorful with minimal effort. And don't let the word 'gremolata' scare you! It is just a fancy way of describing what is, in the most basic sense, a rustic pesto-type condiment.
Every time I make potatoes, I think about my dad. He's a classic meat and potatoes kinda guy. I'm not sure how he'd feel about the gremolata addition, but maybe he'll give it a shot because he trusts me...right? RIGHT DAD?
These potatoes, after a little browning in a cast iron skillet and a slow roast in the oven, become crispy on the outside and soft and pillowy on the inside. They are comforting and hearty and perfect alongside some roasted chicken, a nice steak, or even as a side to fried eggs. Trust me when I say that you will be making these beauties every week once you realize how hands-off they are!
Before we move on to the recipe, there are a couple things worth noting:
- Yes, you can make these WITHOUT adding the gremolata. Just season them with salt to taste and they will be absolutely delicious!
- Not a fan of cilantro? You can use almost any fresh herb you have on hand. Parsley is fantastic. Basil would also work. If you're using something like sage or rosemary, I would recommend combining them with something brighter like flat leaf parsley.
- I used ghee to make my potatoes. If you don't have ghee, I don't recommend using butter by itself. You CAN do a combination of butter and avocado or coconut oil.
Slow Roasted Potatoes with Citrusy Cilantro Gremolata
Makes 4 Servings
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
- 1 1/2 pounds small to medium red, yukon gold, or mixed variety potatoes
- 2 tablespoons ghee (or 1 tablespoon butter + 1 tablespoon avocado or coconut oil)
- salt to taste
- 1/2 cup cilantro leaves
- 1 clove garlic
- 1/4 cup plain roasted cashews, roughly chopped
- 1 tablespoon orange or lemon zest (or a combination of the two)
- 1 tablespoon fresh squeezed orange juice
- 1 teaspoon apple cider vinegar
- 1 tablespoon avocado oil
- 1/2 teaspoon black pepper
- Preheat the oven to 350 degrees Fahrenheit. Peel the potatoes but leave them whole.
- Melt the ghee in a large cast iron skillet over medium high heat. Set the potatoes in the skillet and let them brown, resisting the urge to move them around in the pan, about 4 minutes. Turn the potatoes over and repeat on the other side. Season lightly with salt before transferring the skillet to the oven. Roast the potatoes for 1 hour or until they are tender all the way through.
- Meanwhile, make the gremolata. Add the cilantro, garlic, zest, juice, vinegar, 1 tablespoon avocado oil, and black pepper to a small food processor. Pulse until combined, taste and adjust seasoning, and set aside.
- Serve the potatoes with the gremolata over the top or in a small bowl on the side.