Ingredients
Scale
- 1.5 lbs Baby potatoes (Yukon Gold or Red potatoes work best)
- 4 Large eggs
- 3 tbsp Extra virgin olive oil
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 tsp Garlic powder
- 1/2 tsp Smoked paprika
- Fresh parsley, chopped for garnish
- Red pepper flakes (optional, for heat)
- Cooking spray
Instructions
- Step 1: Boil the Potatoes – Place the baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15 to 20 minutes, or until they are fork-tender. Drain the potatoes well and let them sit in the colander for a few minutes to allow the steam to escape; dry potatoes get much crispier.
- Step 2: Smash and Season – Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet with cooking spray or parchment paper. Arrange the boiled potatoes on the sheet with plenty of space between them. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick. Drizzle the olive oil over the potatoes and sprinkle evenly with salt, pepper, garlic powder, and smoked paprika.
- Step 3: First Roast for Crispiness – Place the baking sheet in the oven and roast the potatoes for 25 to 30 minutes. Halfway through, carefully flip each potato with a spatula to ensure both sides get that golden, crispy crust. The potatoes are ready for the eggs when the edges are deep brown and look very crunchy.
- Step 4: Add Eggs and Final Bake – Remove the tray from the oven. Use a spoon to create four small nests among the potatoes, or simply clear a little space for each egg. Carefully crack an egg into each spot. Return the tray to the oven and bake for another 5 to 8 minutes. Watch closely; you want the egg whites to be set but the yolks to remain runny.
- Step 5: Garnish and Serve – Remove the sheet pan from the oven immediately. Sprinkle the eggs with a little extra salt and pepper. Scatter fresh chopped parsley and red pepper flakes over the top. Serve hot directly from the pan or transfer to plates using a wide spatula to keep the eggs and potatoes intact.
- Cook Time: 60 minutes