SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE
Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.
Provided by Florence Fabricant
Categories dinner, main course, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
- Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
- Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
- Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 21 grams, Carbohydrate 44 grams, Fat 28 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 823 milligrams, Sugar 2 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Yerithza Castro
[email protected]I'm not a big fan of rosemary, but I decided to give this recipe a try anyway. I'm so glad I did! The rosemary flavor was subtle and not overpowering. The potatoes were crispy on the outside and fluffy on the inside. I'll definitely be making this re
Robin islam Liton
[email protected]These potatoes were delicious! I loved the crispy edges and fluffy interiors. The rosemary vinaigrette was also very good. I served them with grilled chicken and vegetables, and it was a perfect meal. I'll definitely be making this recipe again.
Sophia Jealous
[email protected]I'm not a big fan of eggs, but I decided to give this recipe a try anyway. I'm so glad I did! The eggs added a nice richness and creaminess to the potatoes. The rosemary vinaigrette was also very good. I'll definitely be making this recipe again, but
InamUllah Mirza
[email protected]These potatoes were a bit too salty for my taste. I think I may have used too much salt. The rosemary vinaigrette was good, but it couldn't save the potatoes. I'll probably try this recipe again, but I'll use less salt next time.
al shariar
[email protected]I'm not a big fan of rosemary, but I decided to give this recipe a try anyway. I'm so glad I did! The rosemary flavor was subtle and not overpowering. The potatoes were crispy on the outside and fluffy on the inside. I'll definitely be making this re
Nancy Rori
[email protected]These potatoes were delicious! I especially liked the rosemary vinaigrette. It was the perfect complement to the potatoes. I'll definitely be making this recipe again.
Md OmarFaruk
[email protected]I made these potatoes for breakfast, and they were a hit with the whole family. The potatoes were crispy on the outside and fluffy on the inside. The eggs and rosemary vinaigrette were the perfect addition. I'll definitely be making this recipe again
Sahra Doll
[email protected]These potatoes were a bit too crispy for my taste. I think I may have cooked them for too long. The rosemary vinaigrette was good, but it couldn't save the potatoes. I'll probably try this recipe again, but I'll cook the potatoes for less time next t
Abd Alrzaq
[email protected]I love rosemary, so I was excited to try this recipe. The potatoes were delicious! The rosemary flavor was subtle but noticeable. The eggs and vinaigrette added a nice touch of richness and complexity. I'll definitely be making this recipe again.
Masumul Karim
[email protected]These potatoes were a bit bland for my taste. I think I should have used more salt and pepper. The rosemary vinaigrette was good, but it couldn't save the potatoes. I'll probably try this recipe again, but I'll make some changes next time.
Ja'Kaylnn Dean
[email protected]I've never made smashed potatoes before, but this recipe made it easy. The potatoes turned out perfectly crispy on the outside and fluffy on the inside. The rosemary vinaigrette was a great addition. I'll definitely be making this recipe again.
Pikku Ramchandani
[email protected]These potatoes were delicious! I loved the crispy edges and fluffy interiors. The rosemary vinaigrette was also very good. I served them with grilled chicken and vegetables, and it was a perfect meal. I'll definitely be making this recipe again.
Enki Filja
[email protected]I'm not a big fan of eggs, but I decided to give this recipe a try anyway. I'm so glad I did! The eggs added a nice richness and creaminess to the potatoes. The rosemary vinaigrette was also very good. I'll definitely be making this recipe again, but
Md.shawon.jamal Pur Md.shawon.jamal Pur
[email protected]I made these potatoes for a potluck, and they were a huge hit. Everyone loved them! The potatoes were crispy on the outside and fluffy on the inside, and the rosemary vinaigrette was the perfect complement. I'll definitely be making these again for m
Rangimarie 8
[email protected]These smashed potatoes were a bit too oily for my taste. I think I may have used too much olive oil. Other than that, they were delicious. The rosemary vinaigrette was especially good. I'll definitely be making these again, but I'll use less oil next
emon sorkar
[email protected]I'm always looking for new ways to cook potatoes, and this recipe definitely fits the bill. The smashed potatoes were crispy and flavorful, and the eggs and rosemary vinaigrette added a nice touch of richness and complexity. I'll definitely be making
John Crisp
[email protected]These potatoes were so easy to make, and they turned out so delicious. I used baby potatoes, and they cooked perfectly in just 20 minutes. The rosemary vinaigrette was the perfect finishing touch. I will definitely be making this recipe again.
Niraj Prajapati
[email protected]I've made smashed potatoes many times before, but this recipe is by far the best. The eggs and rosemary vinaigrette take them to the next level. I served them with grilled chicken and vegetables, and it was a hit with the whole family.
Uud Rjddh
[email protected]I'm not a huge fan of rosemary, but I decided to give this recipe a try anyway. I'm so glad I did! The rosemary flavor was subtle and not overpowering. The potatoes were crispy on the outside and fluffy on the inside, just as promised. I'll definitel
Humphrey Erhabor
[email protected]These smashed potatoes were an absolute delight! The combination of crispy edges and fluffy interiors was perfection. The rosemary vinaigrette added a wonderful herby flavor that complemented the potatoes beautifully. I will definitely be making this