Slow-Roasted Potatoes with Gremolata

As they roast, the potatoes soak up the chicken stock in the skillet, which gives them a rich flavor and a creamy texture. The herby, garlicky gremolata is a fresh, finishing touch.
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Slow-Roasted Potatoes with Gremolata

Recipe by Tara Holland

Start to Finish: 45 minutes

Servings: 8


  • 4 to 5 russet potatoes (9 to 11 oz. each), peeled and halved lengthwise
  • 1 tbsp. grapeseed or vegetable oil
  • 4 tbsp. butter
  • 4 large sprigs fresh thyme, plus 1 tbsp. finely chopped leaves
  • 3 garlic cloves—2 smashed, 1 finely chopped
  • 2 cups chicken stock
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • 2 tsp. lemon zest


1. Preheat the oven to 425°. Cut a 1/4-inch sliver from the rounded side of each potato half, so the potatoes will sit upright when placed on the serving dish. Transfer the potatoes to a large bowl of ice water and let soak for 5 minutes. Pat the potatoes dry; season with salt and pepper. 

2. In a large cast-iron or other ovenproof skillet, heat the oil over high. Add the potatoes, cut-side down. Reduce heat to medium-high and cook the potatoes until golden brown, about 5 minutes. Add the butter, thyme sprigs, and the smashed garlic; turn the potatoes over. Quickly add the stock. When the stock comes to a simmer, transfer the skillet to the oven. 

3. Roast the potatoes until tender, 40 to 45 minutes. 

4. Meanwhile, in a small bowl, mix the chopped thyme and garlic, the parsley, and lemon zest; season the gremolata. 

5. Carefully transfer the potatoes to a serving dish, cut-side up. (The potatoes will be delicate.) Spoon any remaining stock into the dish. Sprinkle the potatoes with the gremolata.

Get Ahead

1 Day Ahead: Make the potatoes. Let the potatoes cool in the skillet. Cover the skillet and refrigerate.

4 Hours Ahead: Make the gremolata; cover and refrigerate.

30 Minutes Ahead: Reheat the potatoes in a 425° oven until hot, about 20 minutes.

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