Roasted Fingerling Potatoes with Gremolata
Roasted fingerling potatoes with a crispy edge and herby gremolata topping—perfect for a healthy, delicious side dish.
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Cooking tools:
- Perforated pan
- Solid pan
- Tenderizing mallet
- Garlic press
- Pastry brush
- Oven
- Stove
- Pot
- Colander
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Serving platter
Ingredients
- 2 1/2 pounds b-sized potatoes (such as fingerling, yukon gold, or red potatoes)
- 1 tablespoon Kosher salt
- 4 tablespoons olive oil
- 1/4 cup sherry vinegar
- 3 tablespoons capers, drained and chopped
- 1 tablespoon anchovy paste
- 1 clove garlic, pressed
- 1/4 cup flat-leaf parsley, finely chopped
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