Roasted Fingerling Potatoes with Gremolata

Simple roasted Idaho® fingerling potatoes drizzled with a garlicky lemon herb sauce.

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  • 2 pounds Idaho® fingerling potatoes
  • 2 tablespoons + ½ cup extra virgin olive oil
  • 1 ½ teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 1 bunch flat-leaf parsley, roughly chopped
  • 1 teaspoon Litehouse® freeze-dried garlic
  • 1 lemon, zested and juiced
  • 2 – 3 teaspoons Litehouse® poultry herb blend


  1. Preheat oven to 400°F.
  2. Slice fingerling potatoes in half lengthwise, then toss with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
  3. Place on a parchment-lined baking sheet, cut side down, and roast in the oven for 20 – 25 minutes, until easily pierced with a knife.
  4. In the bowl of a food processor, add chopped parsley and garlic. Pulse a few times to chop more finely.
  5. Add ½ cup olive oil, remaining salt and pepper, lemon zest, lemon juice, and poultry herb blend to the bowl of the processor. Pulse a few more times until the mixture is uniform, but not a smooth paste.
  6. Taste gremolata. Adjust salt or lemon juice, if needed.
  7. Drizzle over warm potatoes and serve.


Store remaining gremolata in an airtight container, refrigerated, for up to one week.

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Yield: 4
Calories: 259
Sodium: 325mg
Fat: 7g
Carbs: 46g
Protein: 4g
Cholesterol: 0mg

Cheryl Bennett
Food Blogger
Pooks Pantry

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