Crispy Roast Potatoes with Pimenton and eggs. A Little Food Porn for Your Sunday Morning

I’m still pretty obsessed with pimenton sauce, and I fully admit that this mornings breakfast was a little involved, but it was so worth it. The potatoes came out extra crispy, and the pimenton made my day. Goodbye drawer full of carbs, Hello delightful morning breakfast!

Roasted Potatoes

4 medium potatoes cubed

1 tbs vinegar

salt

pepper

bacon grease or butter

Preheat the oven to 450, and parboil your potatoes for about 10 minutes. While I did that, I popped on a couple slices of bacon to get my hot little hands on the grease (keeping it on hand in a gross little jar gives me the heebs). Drain the potatoes from the water, and add a little salt pepper, and the bacon grease. Mix that around until the edges of the potatoes begin to bruise, and put them on a baking sheet. Pop them in the oven for 15 minutes, give them a stir, and put them on a low broil for another 15 minutes, checking them ever so often to make sure they don’t burn.

For the Pimenton Sauce

1/2 an onion

2 cloves of garlic

1 tbs butter

3/4 cup water

1 bay leaf

2 tbs smoked paprika

the juice of 1/2 a lemon

salt

Saute the onion and garlic, in butter, in a small pot until blanched. Add in water, lemon juice and a bay leaf. Let that simmer for a few minutes, and put in the paprika. Stir until well combined, remove the bay leaf, and puree.

Make your eggs in your favorite fashion, put them on top of your crispy potatoes, drizzle a healthy smattering of the pimenton on your potatoes and enjoy.

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