4 oz Olive Oil
1.5 oz Shallots, chopped
1/2 oz Garlic, chopped
1/2 oz Parsley, fresh chopped
1 Lemon, zested
3/4 tsp. Salt
1/4 tsp. Black Pepper
5 lb whole red potatoes, washed
4 oz Butter
Roast red potatoes on sheet pan until brown and fork tender, 20-30 minutes.
Combine oil through pepper in a food processor (olive oil, shallots, garlic, parsley, lemon zest, salt, black pepper). Pulse until chunky paste forms.
In a large skillet, sauté 1/4 of potatoes with 1oz of butter and 1/4 of gremolata sauce until heated thru. Repeat with remaining potatoes and sauce.