Side Dish: United States – Crispy Fingerling Potatoes with Lemon-Thyme Caper Gremolata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 25 min

Total 33 min

Ingredients

1 1 / 2 lbs fingerling potatoes, halved lengthwise
3 tbsp (45 ml) olive oil
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
1 tsp fresh thyme leaves
1 / 2 cup (15 g) flat-leaf parsley, finely chopped
1 lemon, zested and juiced (about 1 tbsp / 15 ml juice)
1 small garlic clove, very finely minced
1 1 / 2 tbsp (22 ml) capers, drained and chopped
2 tbsp (30 ml) extra-virgin olive oil
Pinch red pepper flakes (optional)

Instructions

Preheat oven to 450°F (230°C). Place a rimmed baking sheet inside to heat while the oven warms.
In a bowl, toss fingerling potatoes with 3 tbsp olive oil, kosher salt, black pepper, and thyme.
Carefully spread potatoes cut-side down on the hot baking sheet. Roast 20–25 minutes until deeply browned and crisp at the edges.
While potatoes roast, make the gremolata: In a small bowl combine parsley, lemon zest, lemon juice, minced garlic, capers, extra-virgin olive oil, and red pepper flakes (if using). Taste and adjust salt if needed.
Transfer hot potatoes to a serving bowl. Toss with about half the gremolata to coat, then spoon the remainder over the top just before serving.