Seasoning Potatoes for Eggs Benedict Louisiane
Part of the Video Series How to Make Cajun Eggs Benedict Louisiane
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Video Transcript
Seasoning Potatoes for Eggs Benedict Louisiane
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. Now we had out potatoes set aside, they're frying up and we want to season those up now. As you can see, they are getting golden brown. Remember they were boiled before so they are getting a little bit light, you can see they are coming apart there. Now we want to season it a little bit so again we want some salt. Remember we salted them a little bit in the water so be very careful with this. You don't want to over salt you can always add more later at the table. You want to add some black pepper so just a few grinds to that and I like to add a little garlic powder to it. This has a little parsley in it, you can add a little more later. So a pretty nice, little about a teaspoon ought to be good for this amount and then a little parsley, this is dry parsley so it's a little bit stronger if you get fresh. So go easy on it but it adds a nice color to it as you see.
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. Now we had out potatoes set aside, they're frying up and we want to season those up now. As you can see, they are getting golden brown. Remember they were boiled before so they are getting a little bit light, you can see they are coming apart there. Now we want to season it a little bit so again we want some salt. Remember we salted them a little bit in the water so be very careful with this. You don't want to over salt you can always add more later at the table. You want to add some black pepper so just a few grinds to that and I like to add a little garlic powder to it. This has a little parsley in it, you can add a little more later. So a pretty nice, little about a teaspoon ought to be good for this amount and then a little parsley, this is dry parsley so it's a little bit stronger if you get fresh. So go easy on it but it adds a nice color to it as you see.
About the Expert
Expert: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Read More
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