Food | Picky Bits | Series | What I'm Eating

roasted potatoes with seven minute eggs

Summer dishes are in full effect at my house. With the season wrapping up and people getting those summer parties in before the long sunny days are over, an easy side dish at your fingertips is a must-have for all those final backyard BBQs. This delicious (and remarkably simple) side is made with locally sourced baby roasted potatoes, and some farm raised eggs. And, as with most of my dishes, a delicious condiment is a great accompaniment to add an extra kick of flavor.

Potatoes are one of those foods that I feel are highly underrated but when they’re done well, they make for such a delicious addition to a meal. I teamed up with Farmbox, my favorite local grocery delivery service, to make this yummy side dish. Farmbox is great, they source locally from farms within the LA area, and they carry some of the season’s most unique produce. And obviously, they take on the burden of shopping for all the deliciousness for you!

Wherever you find your potatoes and eggs though, this dish can be made so quickly and is fantastic served both warm and at room temperature. Give it a go!

Roasted Potatoes with 7 Minute Eggs and Mint Aioli**

1 batch of small potatoes (about a pound, cut into wedges or left whole if small enough)
2 tablespoons olive oil
4 large eggs
1 tsp pepper
1 tsp kosher salt

Preheat your oven to 425 degrees.

In a large bowl, toss your potatoes with your oil, salt, and pepper. Spread on a baking pan and bake for 25-35 minutes or until golden and cooked through.

Remove from the oven.

In the meantime, boil a large pot of water. Add your eggs and cook for 7 minutes. Remove from the water and rinse in cold water. Peel the eggs and slice them in half.

Place your potatoes on a serving platter, then top with halved eggs. Season with fresh mint and salt and pepper.

**Mint Aioli
1 small handful of mint
1/2 cup mayonnaise
1 tsp salt
1 clove garlic

Place all ingredients in a food processor and blend until smooth!

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