Crispy Roasted Potatoes with Gremolata

• 2 1/2 lbs Fingerling potatoes cut in half (or yukon gold, largely diced)
• 1/4 cup Olive oil, duck fat, pork fat or ghee
• 2 tsp Sea salt

Gremolata

• 3/4 cup Chopped parsley
• 1/4 cup Fresh mint, minced
• 4 Garlic cloves, minced
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1 tbsp Lemon zest

Juice from 1/2 lemon

• 1/4 tsp Red pepper flakes

1. In a large bowl of water soak potatoes for 1-2 hours. Drain potatoes and add to a large pot of boiling water. Boil for 5 minutes checking periodically. Potatoes should not be mushy, just barely tender once pierced with a fork. Drain potatoes and toss in a bowl with oil/fat and salt. Spread evenly open side down on an unlined baking sheet.
2. Preheat oven to 400°F. Set potatoes on center rack and roast for 40 minutes or until bottoms are brown and crispy.
3. In a small bowl combine all ingredients for gremolata. Toss and set aside until ready to serve. Gremolata can be made up to a day ahead.
4. Once potatoes are done. Serve on a large plate topped with gremolata. Enjoy!