Recipe courtesy of Bobby Flay
Show: Cooking Live
Episode: Spook Along
Save Recipe Print
1 hr
1 hr
8 servings
1 hr
1 hr
8 servings



Watch how to make this recipe.

Brush the potatoes and green onions with olive oil. Roast the potatoes until tender. Roast the green onions until softened. When cool enough to handle, cut the potatoes into 1-inch cubes and finely chop the green onions.

In a large bowl, whisk together the remaining 1/2 cup olive oil, the mustard, vinegars, and honey, and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with additional salt and pepper.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Potato Salad

Recipe courtesy of Ina Garten

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Sweet Potato Fries

Recipe courtesy of Jeff Mauro

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Hash

Recipe courtesy of The Neelys

Nutty Sweet Potato Soup

Recipe courtesy of Ellie Krieger

Sweet Potato Crust Pizza

Recipe courtesy of Food Network

Sweet Potato Souffle

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories