Preheat oven to 400°F.

Slice fingerling potatoes in half lengthwise, then toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and ½ teaspoon black pepper.

Place on parchment-lined baking sheet, cut side down, and roast in oven for 20 – 25 minutes, until easily pierced with a knife.

In the bowl of a food processor, add chopped parsley and garlic. Pulse a few times to chop more finely.

Add ½ cup olive oil, remaining salt and pepper, lemon zest, lemon juice and poultry herb blend to the bowl of the processor. Pulse a few more times until the mixture is uniform, but not a smooth paste.

Taste gremolata. Adjust salt or lemon juice, if needed. 

Drizzle over warm potatoes and serve.