Roasted Potatoes

This great recipe is courtesy of Josh Eden and should be served as a side to his Eggs Benedict.

  • Servings: 4
Roasted Potatoes

Source: The Martha Stewart Show, February Winter 2008


  • 2 tablespoons olive oil, plus more for baking dish
  • 2 russet potatoes, cut into large cubes
  • 3 tablespoons chopped parsley
  • 2 tablespoons grapeseed oil
  • Coarse salt and freshly ground black pepper


  1. Preheat oven to 375 degrees. Oil a medium baking dish; set aside.

  2. In a medium bowl, toss potatoes together with 2 tablespoons parsley and both oils; season with salt and pepper. Transfer to prepared baking dish, spreading potatoes in an even layer. Bake until soft, about 20 minutes.

  3. Transfer potatoes to a medium skillet over medium-high heat. Cook potatoes until brown and crisp, 2 to 3 minutes; season with salt and pepper and remaining tablespoon parsley; serve immediately.


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