ironman82's Notes:
1 medium yukon gold potato Ask a question about this ingredient
1 1/2 tablespoon extra virgin olive oil Ask a question about this ingredient
1/2 teaspoon sea salt or kosher salt Ask a question about this ingredient
1/8 teaspoon cayenne pepper Ask a question about this ingredient
1 garlic clove (smashed) Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 duck or chicken egg Ask a question about this ingredient
1 tablespoon grated bottarga Ask a question about this ingredient
Preheat oven to 400 degrees. Wash, but do not peel potato. Microwave on high for 1:30. Cut potato lengthwise into 6 - 8 wedges.
Ask a question about this stepCombine oil, salt, cayenne pepper, and garlic in a bowl. Add potato wedges and toss to coat. Remove garlic clove and arrange on baking sheet or iron skillet, flesh side down. Place in oven and cook for 10 to 15 minutes, turning once midway when potatoes brown.
Ask a question about this step5 minutes prior to potatoes being done, heat a skillet and melt the butter until it begins to bubble. Fry the egg until desired doneness (the runnier, the better). Add salt if desired.
Ask a question about this stepRemove potatoes from oven and arrange neatly on a plate so egg will cover the wedges. Place egg over wedges. Use a micro-plane or cheese grater to grate bottarga over egg and serve immediately.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
