A delicious side for any meal. Try this for your next brunch.
|1 lb||yukon gold potatoes, diced|
|1 1⁄2 T||butter, melted|
|2 T||chopped fresh sage, divided use|
|3 clv||garlic, minced|
|2 t||freshly grated lemon zest|
Preheat oven to 425F. In a shallow baking pan, toss together the diced potatoes, melted butter and one tablespoon chopped fresh sage. Arrange in a single layer on the pan and roast 20 minutes, or until tender, stirring once. Meanwhile combine remaining sage, garlic and lemon zest in a small bowl to make gremolata. Sprinkle gremolata over potatoes just before serving.