Tim Alden
Nov 24, 2020

Roast Potatoes, soft boiled egg and Romesco



















INGREDIENTS

  • 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


INSTRUCTIONS

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.