1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup extra virgin olive oil
2 pounds Idaho Yukon Gold potatoes, diced 1/2 inch
For the gremolata:
4 cloves roasted garlic, finely chopped*
1/3 cup fresh herbs, finely chopped**
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
*Roast your garlic cloves by placing them in a small piece of foil with a teaspoon of olive oil, close up the foil and bake in a toaster oven or regular oven for about 20 minutes at 350°F. Raw garlic is also a good choice for a gremolata but I would use 2 or 3 cloves instead of 4.
**My favorite combination is dill and parsley but cilantro and mint would also be excellent choices. Use what you have on hand and combine herbs or use all of just one type. Or match the flavors of your main course.