Refresh Your Candy Potatoes With Fried Eggs

The one criticism my husband, Daniel, has about my cooking is that each time I make one thing he loves, I by no means prepare dinner it once more.

It’s not that I imply to by no means prepare dinner it once more; it’s that I can’t assist however marvel, what would occur if I stirred in a pinch of this or a drizzle of that? Would it not make the dish brighter, fuller, tastier? To me, this tweaking is a part of the enjoyable, one of many principal causes I like to prepare dinner.

And so it went not too long ago once I got down to make some coconut oil roasted sweet potatoes, a recipe I developed in 2011, and nonetheless recurrently riff on.

Over the previous decade, I’ve switched up the spices, added different greens, layered on sauces, proteins and herbs. So long as I didn’t mess with the bones of the recipe — the coconut oil, the candy potatoes, the roasting temperature — I actually couldn’t go fallacious. The candy potatoes would all the time find yourself richly flavored and delicately crisp on the skin, velvety inside.

That’s, so long as I didn’t take the candy potatoes out of the oven early.

As Steven D., a reader, wrote within the notes of the unique recipe on-line at New York Instances Cooking, “The potatoes are tender after a half-hour or so, however then the crusts harden within the second half-hour, giving them the scrumptious texture that makes the dish distinctive.”

The final time I made this dish, I needed to serve it as a principal course relatively than as a facet. So I took the well-trodden path of placing an egg on prime — on this case, fried in coconut oil till the sides ruffled and crisped, turning brittle and brown.

After all, fascinated by fried eggs made me crave a facet of bacon. However since I needed to go meatless, I approximated bacon’s brawniness with a splash of smoked paprika. It added complexity to the potatoes and gave a jolt of colour to the eggs proper on the finish, the deep purple powder streaking orange within the yolks.

I additionally added chopped salted almonds for crunch, and a creamy, garlicky yogurt sauce to convey collectively the weather. It made for a splendidly cozy, satisfying meal that I’ll most likely by no means make once more.

However you may make it as usually as you want, tweaked to your coronary heart’s content material.

Recipe: Smoky Sweet Potatoes With Eggs and Almonds Refresh Your Candy Potatoes With Fried Eggs

Fry Electronics Team

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