Hollandaise Potatoes

 
I have seen recipes for Warm German Potato Salad but I have never tried them.  I love cold potato salad but I wasn't sure if I would like it warm.  Last week we were eating out and I got brave enough to try it.  I have to say it was great!!  The potatoes were slightly crispy and the sauce was so creamy with just a hint of garlic.  As we were eating my husband and I decided that the sauce was much like Hollandaise sauce (which we both love!) and so I decided to try replicating these potatoes at home.  They were a hit with the whole family.  This recipe is not technically German Potato Salad so I have called it Hollandaise Potatoes.

Summer is speeding along, the potatoes are a nice size and they taste great!

I started by dicing the potatoes in approximately 1 inch cubes.  I tried to make sure there was some skin on each piece. I tossed the potatoes with olive oil, salt, pepper, and garlic powder.         
I covered the baking dish with foil and baked them at 375 degrees for 45 minutes covered, then an additional 30 minutes uncovered so they would be a bit crispy.
You could serve them like this if you wanted but adding the sauce makes them extra yummy!
Hollandaise sauce is one of those things that you think is hard to make but is actually very easy.  It takes about 5 minutes from start to finish, the blender does all the work.  So when the potatoes are almost done make the sauce, toss it with the potatoes and some dried parsley and serve.  Everyone will be so impressed by your skill, don't tell them how easy it was!

 

Hollandaise Potatoes

  • 6 medium potatoes
  • Sprinkle salt, pepper, garlic powder
  • 2 Tbsp. Olive oil
Bake at 350, covered 45 min, uncovered 15 min.
Sauce:
  • 4 egg yolks
  • 1 Tbsp lemon juice
  • Pinch salt and pepper
  • 3/4 cup butter
In blender combine egg yolks, lemon juice, salt and pepper; blend about 5 seconds.  In a small saucepan melt butter and heat until almost bubbling.  With blender running add butter in a slow, thin stream; it will take only about 30 seconds to emulsify.  Taste and adjust seasonings. My blender has a two part lid so the centre can be out to allow the butter to be poured in without splattering.

1 comment

Karla said...

Looks and sounds yummy!!