Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted herb and garlic potatoes with eggs cooked two ways. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Easy Side Dish Recipe These garlic roasted potatoes are my go-to easy side dish. They are sooo simple and super yummy! For oven-roasted potatoes, you want something in the middle, and that means Yukon Gold.
Roasted herb and garlic potatoes with eggs cooked two ways is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Roasted herb and garlic potatoes with eggs cooked two ways is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have roasted herb and garlic potatoes with eggs cooked two ways using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Roasted herb and garlic potatoes with eggs cooked two ways:
- Prepare Potatoes
- Take 2 lb Potatoes
- Prepare 1/2 White onion
- Take 1 bunch Thyme
- Take 1 bunch Rosemary
- Make ready 1 black pepper
- Get Salt
- Make ready 1/2 stick butter
- Get 1 Oil on hand (pref olive oil)
- Take Eggs
- Get 4 large eggs
- Make ready 1/4 bunch parsley
- Take 1 salt
- Prepare 1 black pepper
Flip twice with a spatula during cooking in order to ensure even browning. Mustard and Herb Roasted Fingerling Potatoes. These delicious garlic and herb roasted potatoes with oregano, thyme, and paprika are sure to be a crowd pleaser! Seasoned with garlic and a variety of dried herbs, the potatoes crisp up in the Check our recipe variations below to change up the flavors and try our potatoes in different ways.
Instructions to make Roasted herb and garlic potatoes with eggs cooked two ways:
- First, wash a few potatoes, then get to cleaning the skin off (unless you like the skin on, or the potato has a soft skin that could add desired texture).
- Once the potatoes are peeled and cut into small cubes for the desired size, place them into cold water while you cut the onion, garlic, and remove the leaves from the herbs you have on hand. In this recipe I use thyme and rosemary, but you can also use oregano.
- In a dry bowl, add the (not wet) potatoes. Add the chopped onion and garlic to the potatoes, add the herbs if you've prepared them, and then add some oil (pref olive oil) and mix in the bowl. Don't forget to season with salt and pepper to taste here.
- Place into a tray in the oven (400 degrees F). You can also cook on the stove top with one or two sautee pans if you want to speed up the recipe, but it will slow you down when you get to the eggs.
- Let cook for 10-15 minutes before mixing again (to ensure that all sides brown). Timing will depend on the size of the potato, and probably even the type, so just keep an eye on them. When the potatoes look half way done (starting to get golden on the edges, stir again, and cut up a half a stick of butter into smaller cubes. Apply these cubes all over the potatoes, then place back into the oven to continue cooking.
- Once potatoes look like they only need 10 more minutes, begin to prepare the eggs. You will need 4 eggs, parsley (optional), black pepper, and a mixing bowl.
- Crack two eggs into the mixing bowl and beat them. Add half of the chopped parsley here (the rest can be used to garnish at the end). Add a pinch of black pepper.
- Once potatoes look as if they are done (golden brown), add the egg mixture to one side of the tray, and place back in the oven. Then, with the other two eggs, prepare them as desired. I recommend preparing them sunnyside up or poaching them. It took around 5 minutes for the eggs to cook in the tray, so in the time you can prepare to cook the other eggs.
- Once the eggs in the oven tray are fully cooked remove the tray. Then once your other eggs are prepared, plate as desired. Remember to use some of your left over parsley to garnish. The thyme and rosemary are not appropriate to garnish with uncooked as they are too strong.
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