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    ABOVE & BEYOND CATERING Co. 

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    2. Roast Potatoes, soft boiled egg and Romesco
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    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.

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