My favorite side dishes of all time are usually potato-based. Mashed, fried, whipped, baked- they’re all so perfect. And, they take on the flavors of pretty much whatever you pair them with. Combine them with the Italian sauce gremolata and you’ve got a super tasty and very fresh tasting dish.

To begin making this recipe first skin and chop some Yukon gold potatoes.s These type tend to hold up well in cooking. Then we’re gonna fry them up in a mixture of vegetable oil and butter for lots of flavor. The key to getting some color and crunch on your taters is to not stir them too much, giving them time to brown before you turn them.

Then smother your crispy potatoes in the tangy gremolata sauce. This Italian staple is made from a simple combination of parsley and lemon juice, with a bit of thyme and just a pinch of red pepper flakes. You can also add any other fresh herbs you’d like as they are often included in various homemade versions of this sauce. Mint, sage, horseradish, and shallot are just some of the herbs that sometimes make an appearance in gremolata.

This fresh concoction gives any dish a bright flavor and a cheerful green color. It’s commonly used on veal and lamb, but it goes well on a wide array of other kinds of foods.

Toss them together and you’ve got a very special side dish that’s never short on flavor, despite the simple ingredient list. Or you can serve the sauce on the side for people to dip their potatoes into. Either way this sauce truly makes the meal!