Garlic Parmesan Roasted Potato Salad with Fried Eggs
By Dishing Up the Dirt
A quick, flavorful salad that’s perfect for both lunch & dinner.
Ingredients
- 5 cloves of garlic, finely chopped
- 3 Tablespoons olive oil
- 1/4 cup parsley, finely chopped
- 1 1/2 Tablespoons thyme, finely chopped
- 1 1/2 Tablespoons rosemary, chopped
- 2 pounds baby potatoes, (smallest ones left whole, larger ones cut in half or quartered)
- pinch of fine sea salt and pepper
- big handfuls of arugula
- freshly grated parmesan cheese
- 1 fried egg per person
- pinch of crushed red pepper flakes
- freshly squeezed lemon juice
- Olive oil for serving
Overview
Prep Time
10 minutes
Cook Time
35-40 minutes
Serves
4
Instructions
Step 1
Preheat the oven to 375F
Step 2
In a large bowl mix together the garlic, olive oil and fresh herbs. Stir in the potatoes and toss until evenly coated. Spread potatoes in a single layer on a prepared baking sheet. Sprinkle with salt and pepper. Roast until lightly browned and tender, about 35-40 minutes. Stir halfway through cooking.
Step 3
While potatoes cook fry up your eggs. We like to fry ours in a little coconut oil but feel free to use butter or whatever you have on hand.
Step 4
Place a few handfuls of arugula on each plate. Top each plate with roasted potatoes and toss until well combined. Add fried egg and sprinkle with parmesan cheese, crushed red pepper flakes, lemon juice and a little olive oil. Season to taste with additional salt and pepper if need be.
Notes
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Cooking times will very depending on ingredients and specific ovens
*Have fun in the kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
