For the potatoes:
1 ½ pounds fingerling or small red potatoes
3 tablespoons Kings Extra Virgin Olive Oil
1 tablespoon Kings Organic Fresh Thyme, minced
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
For the gremolata:
1½ cups fresh spinach leaves
¼ cup flat leaf parsley
2 cloves fresh garlic, skins removed
1 small red chili pepper, seeded
Peel of 2 lemons
Preheat oven to 425°F. In a large colander, rinse potatoes under cool water, then pat dry with a towel to remove excess moisture. Cut potatoes lengthwise in half, and then again lengthwise in half to create wedges. Place wedges on a baking sheet, then drizzle with olive oil, herbs, salt and pepper and toss to combine.
Cook potatoes for 15 minutes, then flip and continue to cook for an additional 15 minutes until they are golden brown and crispy.
While the potatoes are cooking, create the gremolata by removing parsley leaves from stems, then coarsely chop with spinach, garlic, chili pepper and lemon peel. Before serving, season with coarse salt and pepper.
Top the cooked potato wedges with the prepared gremolata and serve immediately.