Hollandaise Over Roasted Potatoes Recipe – great way to use fresh and simple ingredients: eggs, butter, lemon juice, and potatoes.

Check out these fresh chicken eggs we bought from Barreras Family Farm. They are so pretty!

free range chicken eggs

I used them with some fresh lemon juice and melted butter to make my favorite sauce: Hollandaise. Then I topped some roasted potatoes and enjoyed an excellent dish while I sat outside eating ALL ALONE. Major accomplishment around here. 🙂

So…. here’s what I did. Start the potatoes first and while they are in the oven, make the hollandaise.

Hollandaise Sauce over Roasted Potatoes Recipe

ROASTED POTATOES RECIPE

WHAT YOU NEED:

  • 10-12 small potatoes, cut into chunks
  • 2 Tbs. olive oil
  • 1-2 Tbs. chopped fresh parsley
  • 1 clove minced garlic
  • salt and pepper, to taste

WHAT YOU DO:

Preheat oven to 450ºF. Cover a baking sheet with foil and spray with non-stick cooking spray (or mist with olive oil).

Gently toss all ingredients in a mixing bowl. Spread evenly on baking sheet,.

Bake for 40 minutes or so, until potatoes start to get golden brown on the outside, and remove from oven.

HOLLANDAISE SAUCE:

While potatoes are roasting, make the sauce. 

WHAT YOU NEED:

  • 4 egg yolks
  • 1-2 Tbs. fresh squeezed lemon juice
  • 1/2 c. melted butter
  • cayenne pepper, to taste
  • salt, to taste

WHAT YOU DO:

In a stainless steel mixing bowl whisk egg yolks and lemon juice until thick and doubled in volume. Here’s a tip for keeping the bowl from sliding around while you whisk.

Place bowl on a pot of barely simmering water (or double boiler) and whisk. Don’t let the water actually touch the bowl, and avoid getting the water too hot because the yolks will scramble.

As you continually whisk, slowly drizzle in the melted butter, just a few drops at a time. If you add the butter too fast it will coalesce the fat, which will make the sauce separate. Trust me, been there done that. 😉

Continue whisking until desired thickness is reached. Add a pinch of salt and a pinch of cayenne, to taste. If needed, add more lemon juice. Hold warm until ready to serve. If sauce gets too thick you can add hot water a few drops at a time and whisk.

Here’s some great information on making hollandaise, with lots of science-y information behind a good hollandaise and what to do if your sauce breaks or curdles:

https://stellaculinary.com/content/how-make-hollandaise-french-mother-sauce

 

You might also enjoy: Whole Roasted Chicken in a Slow Cooker Recipe

Awesome slow cooker recipe - Whole Roasted Chicken - just rub some spices on, throw in some onions, and set your Crock Pot