Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.
Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.
Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately.
Tailor this dish to your taste by replacing the orange, mint, and pecans with your favorite ingredients. Try lemon or lime zest; parsley, cilantro, or dill; and pine nuts, almonds, or walnuts.
Serve with pan-seared pork chops.
nutrition information (per serving):
21, Fat Calories
190, Saturated Fat
3, Monounsaturated Fat
23, Polyunsaturated Fat
Photo: Scott Phillips