Smashed Fingerling Potatoes with Lemon-Parsley Gremolata


  • 1 1/2 pounds mixed fingerling potatoes, scrubbed (or baby Yukon Gold or red skin potatoes)
  • 2 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon lemon zest
  • 1 garlic clove, finely minced
  • 2 Tablespoons fresh parsley, chopped
  • 1/3 cup parmesan or pecorino cheese, shredded


  1. Place the potatoes in a large saucepan of cold water and add a generous pinch of salt. Bring water to a boil, then reduce to a simmer 15-25 minutes, depending on size of potatoes or until easily pierced with a fork. Drain the potatoes, let dry and allow to cool until easy to handle - at least 10 minutes but up to an hour if you're not in any hurry.
  2. Preheat oven to 425 degrees. Line large baking sheet with parchment paper.
  3. Brush some of the olive oil on parchment. Place potatoes on the parchment, spacing 1/2" apart and using the bottom of a study glass, small Mason jar or a potato masher gently smash each potato. Brush the potatoes with remaining olive oil and season with salt and pepper. Roast until golden and crisp, about 30-40 minutes.
  4. While potatoes are baking make the gremolata. In a small bowl, mix the lemon zest, garlic, parsley and cheese. When the potatoes are done, remove from oven and arrange on platter or divide among plates. Top with gremolata and enjoy.


  • Side Dish
  • Vegetable
  • Gluten Free
  • Vegetarian
  • MHealthy

Nutrition Information

Total Fat (g)
Saturated Fat (g)
Sodium (mg)
Total Carbohydrates (g)
Dietary Fiber (g)
Protein (g)