The other day when I was making Salmon with Herb Gremolata, I made extra Gremolata and decided to use it to create another dish. On today’s menu is a Gremolata Topped Skillet Potato that is a great side dish to serve with any meal. I served it alongside the Salmon with Herb Gremolata and it was a hit!
Gremolata Topped Skillet Potatoes
1/4 cup Herb Gremolata
1/2 cup total panko crumbs, bread crumbs & chopped Brazil nuts
1 large (or 2 medium) Idaho potatoes
1 small onion, diced
2 tablespoons butter
1 tablespoon extra virgin olive oil
salt & fresh ground pepper
Preheat oven to 350°F. Combine the Herb Gremolata with the panko crumbs, breadcrumbs and nuts (or use reserved Gremolata from the Salmon with Herb Gremolata). Slice the potato into thin rounds. In a large skillet, sauté sliced potatoes and diced onion in 1 tablespoon butter and extra virgin olive oil until nicely browned (10-15 minutes); seasoning with salt & pepper.
Scoop sautéed potatoes into a baking dish and sprinkle with reserved Gremolata. Slice remaining butter into small pats and place on top of potatoes. Bake in oven 5 minutes or until slightly toasted. Serve immediately.