GARLIC Potatoes with Fried Eggs | BRUTALLY Delicious & Easy Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Cut the peeled potatoes into bite-size pieces about 2 cm (3/4 inch) thick. Separate the garlic head into cloves and slit each clove, leaving the skins on.
2. Heat a large frying pan over medium heat and add 1/2 cup (120 ml) extra virgin olive oil.
3. After a couple of minutes, add the potatoes and garlic cloves, toss to coat in oil, and stir every 3–4 minutes.
4. Meanwhile, pound 2 roughly chopped garlic cloves in a mortar with 2 tbsp (8 grams) chopped parsley and a pinch of sea salt into a paste. Stir in 2 tbsp (30 ml) extra virgin olive oil and set aside.
5. Cook the potatoes 20–25 minutes, until golden all over. Remove the potatoes and garlic to a bowl lined with paper towels, reserving the oil in the pan. Discard the towels, then toss with 2 tbsp (8 grams) chopped parsley and a pinch of sea salt, and transfer everything to a large serving dish.
6. Using the same pan and heat, crack in the eggs and fry to your liking. For the Spanish style, leave them 1–2 minutes without moving, spoon some of the oil over them, then remove from the pan.
7. Place the eggs over the potatoes, season with sea salt and black pepper, and spoon the garlic and parsley paste on top. Serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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