Albert Bartlett Apache potatoes
Drizzle of olive oil
One chopped yellow pepper
Black pepper and LoSalt to season
Sprig of rosemary
Pop the Albert Bartlett Apache Potatoes in a roasting tray and drizzle with olive oil.
Roast for 20 minutes at 200 C.
Add the chopped yellow pepper, fresh asparagus and cherry tomatoes, drizzle with a little more olive oil. Sprinkle black pepper, LoSalt and some rosemary to season.
Pop back in the oven for 20 minutes.
Make a little room in the tray, then crack the eggs into the tray.
Bake for a final 5 minutes.
Oh yes! I advocate eating your starchy carbs before 2pm so that you use their energy efficiently. One of the best ways to eat your carbohydrates is potatoes – they are nutrient rich with added fibre when you eat them with the skin on (delicious too!)
This dish is made using Albert Bartlett Apache Potatoes – they have a wonderfully nutty flavour with their red skins. If you can’t find Apache, you can use the new season Jersey or Salad potatoes for this dish too.
Have a go and share your pictures with me on Facebook!