Ingredients:

For the potatoes:

• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons ground coriander
• 1½ teaspoons cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup extra virgin olive oil
• 2 pounds Idaho® Yukon Gold potatoes, diced ½˝
• ¼ cup HORMEL® Bacon Toppings
• ½ cup Fresh Gourmet® Crispy Veggies Dried Onions

For the gremolata:

• 1½ preserved lemons, deseeded and finely chopped
• 4 cloves roasted garlic, finely chopped*
• ⅓ cup fresh herbs, finely chopped**
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice

*Roast your garlic cloves by placing them in a small piece of foil with a teaspoon of olive oil, close up the foil and bake in a toaster oven or regular oven for about 20 minutes at 350°F.Raw garlic is also a good choice for a gremolata but I would use 2 or 3 cloves instead of 4.
**My favorite combination is dill and parsley but cilantro and mint would also be excellent choices. Use what you have on hand and combine herbs or use all of just one type. Or match the flavors of your main course.

Directions:

1. Preheat the oven to 425°F.
2. In a small bowl, combine the cumin, smoked paprika, coriander, cayenne, garlic powder, salt, pepper, and olive oil. Mix well.
3. In a large mixing bowl, combine the potatoes and the spice blend and mix well so all the potatoes are coated.
4. Place the spice-covered Idaho® potatoes on 2 parchment-lined baking sheets and roast for 20–25 minutes until tender and starting to crisp, switching shelves halfway through cooking.
5. While the potatoes are cooking, make the gremolata. In a medium bowl, combine the preserved lemon, garlic, fresh herbs, olive oil, and lemon juice and mix well.
6. When the potatoes are done, transfer them to your serving dish or a mixing bowl and blend with the gremolata. To preserve the crispness of the potatoes, you can also serve the gremolata on the side or create individual servings topped with a dollop of gremolata, bacon toppings, and dried onions.