Meals that blur breakfast, lunch and dinner expectations are the best. Don’t skip out on the egg for this one.
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Roasted Potatoes with Romesco Sauce & Soft Boiled Egg
by Dishing Up the Dirt
Prep Time: 15 minutes | Cook Time: 40 minutes | Serves: 4
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
Preparation
- Place all the ingredients for the romesco sauce in a food processor and process until smooth. Taste test and adjust seasonings as needed.
- 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.
- 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.
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.
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