YOUR SOLIN GENERATED RECIPE
Crispy Roasted Potatoes with Smoky Bacon and Creamy Cheese
Savor the comforting blend of crispy roasted baby potatoes tossed with smoky bacon, melted creamy cheddar, and a perfectly cooked egg, finished with a hint of garlic and smoked paprika. This dish brings a hearty yet balanced mix of textures and rich flavors that make it an ideal meal any time of day.
INGREDIENTS
200 grams Baby Potatoes
4 slices Smoky Bacon
1.5 ounces Cheddar Cheese
1 large Egg
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1 pinch Black Pepper
1 pinch Salt
PREPARATION
Preheat your oven to 425°F (220°C). Rinse the baby potatoes and pat dry. Cut them into halves or quarters, depending on size.
In a large bowl, toss the potatoes with extra virgin olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring once midway, until they are golden and crispy on the edges.
While the potatoes are roasting, cook the smoky bacon in a skillet over medium heat until it becomes crisp. Once done, transfer to paper towels to drain excess fat and then crumble into pieces.
In a separate pan, cook the egg to your preference (fried, poached, or scrambled works well) ensuring the yolk remains slightly runny if desired.
Once the potatoes are roasted, transfer them to a serving plate and sprinkle the crumbled bacon and shredded cheddar cheese evenly over the top. The residual heat will begin to melt the cheese.
Top the dish with your cooked egg and serve immediately, enjoying the delightful mix of crispy, smoky, and creamy textures.