Crispy Smashed Fingerling Potatoes with Jammy Eggs
This recipe for Crispy Smashed Fingerling Potatoes, 6 Minute Eggs & Fresh Dill is super delicious and a great upgrade to a classic potato or holiday side salad! The dressing is exceptional and so easy. Happy cooking!
Make This Recipe
Ingredients
4 Eggland’s Best Eggs, large
1.5 lbs. tri-colored baby potatoes
2-4 tsp. olive oil
1¼ tbsp. garlic sea salt
A few fresh dill sprigs, plus a few whole sprigs for garnish
Dressing
¼ cup extra virgin olive oil
1 tbsp. apple cider vinegar
2 tsp. stone ground mustard
1/2 tsp. sea salt
Preparation
- Bring a medium pot of water to a boil over high heat. Once boiling, carefully lower the eggs into the pot using a slotted spoon. Alternatively you can place the eggs in warm water, and soon as it starts to boil, start the timer for 6 minutes.
- While eggs cook, fill a medium bowl with very cold water. When eggs are done, add to cold water bowl, and cool enough to handle, placing in fridge for an hour if you have the time. Drain and peel eggs to prepare them for the salad.
- Place potatoes in a large pot and cover potatoes by two inches with water. Bring to a simmer, uncovered, then reduce heat to low to maintain a simmer and cook until fork-tender, 15–20 minutes.
- Drain potatoes and return to the pot to cool.
- Preheat oven to 425 degrees, using the airfryer or roast setting if you have it.
- Spread out cooked potatoes on a baking sheet. Using the back of a spoon, lightly smash the potatoes. Drizzle with olive oil and sea salt.
- Place in oven and roast for about 15-20 minutes or until crispy.
- Remove potatoes from oven. Cut eggs in half, arrange on top and around potaotes, and drizzle with dressing. Enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 124 |
| Fat | 3g |
| Saturated Fat | 1g |
| Cholesterol | 109mg |
| Sodium | 1372mg |
| Carbohydrates | 18.5g |
| Dietary Fiber | 2g |
| Protein | 5.7g |