Roasted Potatoes with Romesco Sauce & Soft Boiled Egg
By Dishing Up the Dirt
Meals that blur breakfast, lunch and dinner expectations are the best. Don’t skip out on the egg for this one.
Ingredients
Romesco Sauce
- 1/2 cup unsalted roasted almonds
- 1 clove of garlic, smashed
- 1 Tablespoon tomato paste
- 1 1/2 Tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1 large roasted red bell pepper (if from a jar drained)
- 1/4 cup olive oil
- salt and pepper to taste
Potatoes
- 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
Overview
Prep Time
15 minutes
Cook Time
40 minutes
Serves
4
Instructions
Step 1
Place all the ingredients for the romesco sauce in a food processor and process until smooth. Taste test and adjust seasonings as needed.
Step 2
Preheat the oven to 400F. Toss the potatoes with the oil, salt and pepper and roast until lightly browned and tender. About 25-30 minutes, tossing halfway through cooking.
Step 3
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.
Step 4
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.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Taste test as you go
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
