Spicy potato soldiers

Spicy potato soldiers

By
From
Breakfast: Morning, Noon & Night
Serves
4
Photographer
Danielle Wood

Ingredients

Quantity Ingredient
5 medium potatoes, (King Edwards or any floury potato work best)
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon chilli powder, or more to taste
salt
freshly ground black pepper
2 eggs

Method

  1. Preheat the oven to 200°C. Slice the potatoes in half — leave the skins on — and cut each half into to 3–4 wedges.
  2. Combine the rest of the ingredients (apart from the eggs) together in a bowl and add the potato wedges. Mix the potatoes so they are all coated with the oil and spices.
  3. Spread the wedges out on a baking tray skin side down and bake for 25 minutes until golden and crisp.
  4. Soft boil the eggs towards the end of the wedges’ cooking time (see note). Transfer the wedges to a plate and dunk away.

Note

  • To make the perfect soft-boiled egg, fill a saucepan with enough water to completely submerge the egg. Add a pinch of salt (mainly for precaution; if your egg cracks, it will help keep the white inside the shell). Bring the water to the boil, then turn it down to a simmer. Before you lower in the egg, warm the shell in the steam for a few seconds. Depending on how soft or hard you want your egg, cook it for between 4–7 minutes:

    –4 minutes: yolk very runny; white a bit runny too.

    –5 minutes: yolk runny; white just a little runny.

    –6 minutes: yolk creamy with firm tinge; white firm.

    –7 minutes: yolk and white both firm.
Tags:
breakfast
brunch
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