Spanish roasted potatoes are an awesome side dish for sharing, or make it a meal for yourself! Plenty of spices give it that extra kick, all topped with a fried egg.
- 1.5 Lbs potatoes (Or about 2 potatoes)
- 1/4 Cup Chicken Broth
- 1/2 Cup Light Mayonnaise
- 1/3 Cup Water
- 2 Tablespoons Paprika
- 2 Sprigs Fresh Rosemary
- 2 Teaspoons Chili Powder
- 1 Tablespoon Garlic Powder
- 1/2 Teaspoon Salt
- 2 Eggs
- Garnish: Sliced Tomatoes and Hot Sauce
- Optional: Serve with Pimento Dipping Sauce
Quarter potatoes and place into a large microwave safe bowl. Add water, cover, and microwave for 14 minutes occasionally stirring. Drain water and place potatoes in a bag with remaining ingredients except eggs. Refrigerate for 1 hour. Set oven to 400 and arrange potatoes on a foil covered baking pan. Roast for about 20 minutes on each side until crispy. Top with 2 pan fried eggs, brushing with any reserve marinade. Sprinkle with paprika and garnish with sliced tomatoes and hot sauce.
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