Potatoes gremolada
Yield: 6 Servings
Ingredients:
- 1 sm Lemon
- 1 c Flat-leaf parsley - leaves; loosely packed
- 1 md Garlic clove
- 2 lb Small red potatoes; - unpeeled and quartered
- 1/2 c Heavy cream
- 1 Stick unsalted butter; - room temperature
- 1 ts Kosher salt
- 1) Using a sharp vegetable peeler
Instructions:
cut away the zest of the lemon in strips taking care not to include any of the bitter white pith. On a cutting board finely chop the zest with the parsley and garlic. 2) Place the potatoes in a medium saucepan and add enough water to cover them by 1 inch. Bring to a boil over high heat. Reduce the heat to moderately high and cook the potatoes until tender approximately 15 minutes. 3) Drain the potatoes in a colander and return them to the sauce pan. Using a potato masher mash potatoes over a very low heat gradually incorporating the heavy cream and the butter. Stir in the salt and the gremolada and serve immediately.
