Roasted Potatoes for Eggs Benedict

Name: Roasted Potatoes for Eggs Benedict
Yield: 4 servings
Ingredients: 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

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

Source: The Martha Stewart Show, Episode 3099

Servings

Ingredients

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

Directions

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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Reviews

How would you rate this recipe?

mmsrjs

22 FEB, 2008

WOW THIS IS GOOD! THE GRAPESEED OIL IS TERRIFIC, MY DISH LOOKED JUST LIKE THE ONE ABOVE. WE ALL SALT AND PEPPER AT THE TABLE, SINCE WE EACH LIKE DIFFERENT AMOUNTS. FOR HOMEMAKERSUNITED YOU NEED TO DESPERATELY LOOK UP "HEALTHY PARSLEY MENU" JUST TYPE THAT IN MARTHAS SEARCH BYE ROMA
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HomeMakersUnited

11 FEB, 2008

GREENS: olive oil, salt, pepper, fresh lemon juice
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