1 pound baby potatoes, sliced in half
2 Tablespoons olive oil
salt and pepper
1/4 cup parsely, minced
soft boiled eggs for serving
freshly grated parmesan cheese for serving, optional
1/4 cup parsley, minced sauce
Jar alden's Romesco sauce
Preheat the oven to 200ºC. Toss the potatoes with the oil, salt and pepper and roast until lightly browned and tender. About 25-30 minutes, tossing halfway through cooking.
While the potatoes roast soft boil your eggs by placing them in boiling water and cooking for about 6 minutes. Remove from the heat and place in a bowl of ice water.
Toss the roasted potatoes with the romesco sauce. To serve divide the potatoes between bowls and top with the soft boil egg, parsley and a sprinkle of parmesan cheese if desired.