Brunch season is fast approaching…Easter, the Masters, Mother’s Day and any lazy Sunday. An easy go-to sheet pan bake will certainly fit the bill. Roasted baby potatoes, crispy bacon, and soft-boiled eggs are combined and topped with a garlic chili oil and plenty of fresh herbs. All. The. Flavors.
Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs
Serves 6
2 tablespoons extra virgin olive oil
2 pounds baby potatoes, halved if large
zest of 1 lemon
1/3 cup grated parmesan cheese (optional)
kosher salt and black pepper
6 slices thick cut bacon
1/4 cup fresh dill, roughly chopped
2 tablespoons chopped fresh chives
*6 soft boiled eggs, halved or quartered
*This example boasts a 6 1/2 minute boil for the perfect soft boiled egg. My perfect was 7 minutes, the whites were very firm with a jammy yoke,
GARLIC CHILI OIL
1/3 cup extra virgin olive oil
4 cloves garlic, thinly sliced or smashed
1 teaspoon crushed red pepper flakes
1 cup fresh basil, chopped
Preheat the oven to 450 degrees
On a large baking sheet, toss together the olive oil, potatoes, lemon zest, parmesan, and a small pinch each of salt and pepper. Lay the bacon flat, draped over the potatoes. Transfer to the oven and roast for 20 minutes, toss and continue roasting another 20-25 minutes, or until golden and the bacon crisp. If the bacon begins getting too crisp before the potatoes are done, remove the bacon from the oven.
Meanwhile, make the garlic chili oil. Heat a medium skillet over medium heat. Add the olive oil, garlic, chili flakes, and a pinch of salt. Cook, stirring occasionally until the garlic is fragrant, 8-10 minutes. Stir in the basil, cook 30 seconds more. Remove from the heat and set aside.
Remove the potatoes and bacon from the oven and transfer to a serving plate, draining off any excess grease. Arrange the soft boiled eggs over the potatoes. Drizzle with garlic chili oil and finish with fresh dill and chives. Serve warm.
Adapted from: Half Baked Harvest
