Eggs Benedict

6.8

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Ingredients

1. 3 pounds small red or white potatoes
2. 1/4 cup good olive oil
3. 1 1/2 teaspoons kosher salt
4. 1 teaspoon freshly ground black pepper
5. 2 tablespoons minced garlic (6 cloves)
6. 2 tablespoons minced fresh parsley

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.