Sunnier days call for fresh, citrusy flavors and Harissa Roasted Potatoes with Preserved Lemon Gremolata is a tastebud-bursting side dish that pairs perfectly with any protein. Yukon Gold Idaho potatoes are tossed in a Tunisian-inspired harissa spice blend and combined with a lemony gremolata made with preserved lemons, lemon juice, roasted garlic, fresh herbs and olive oil creating a unique take on home fries. Pro tip: It takes about 21 days to preserve lemons. If you want to add this recipe to your meal planning menu this week, we suggest ordering the lemons online or purchasing them at an international market.
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.