Roasted Eagle with Potato

Preparation Preheat the oven to 375°F (190°C).

Roasted Eagle Season the cleaned and dressed whole eagle generously with salt and pepper. Drizzle it with olive oil and rub it all over to coat.

3.Place the seasoned eagle on a roasting rack in a roasting pan. Roast in the preheated oven for 2-3 hours, or until the internal temperature reaches 165°F (74°C). Baste the eagle with its own juices every 30 minutes.

Potato While the eagle is roasting, prepare the potatoes. Melt the butter in a large skillet over medium heat. Add the sliced potatoes and season with salt, pepper, and paprika. Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden and crispy. Remove from heat.

Serve Once the eagle is cooked, remove it from the oven and let it rest for 10 minutes before carving. Serve the roasted eagle with the crispy potatoes.