Smashed Roast Potatoes, Romesco & Crispy Fried Eggs

Tue, 24 June 2025

Takes 30 mins

Makes 2 portions

Ingredients:

· 500g baby potatoes

· 2 tsps smoked paprika

· 1 garlic clove, finely grated or minced

· 2 tbls Extra Virgin Olive oil

· Sea salt & black pepper

· 4 free-range/organic eggs

For Romesco:

· 6–8 roasted red peppers (jarred or homemade)

· 100g roasted almonds

· 5 garlic cloves

· 1 tsp smoked paprika

· 1 tbsp apple cider vinegar

· 1 tsp harissa paste(optional)

· 1 tsp tomato purée

· 1 tsp ground cumin

· 4 tbsp olive oil

· Pinch of salt

 

Method

1. Steam or boil potatoes whole in salted water for about 8-10 minutes until just fork-tender. Drain and let them steam dry in the colander.

2. Preheat oven to 220°C or BBQ or Airfryer (fan 200°C). Line a tray with baking paper.

3. Place the potatoes on the tray and gently press each one down with a mug or fork until flattened but still intact.

4. Season with olive oil, paprika, garlic, salt and pepper. Toss lightly or brush on. Roast for 20–25 minutes until golden and crisp on the edges.

5. Make the romesco: Blend all ingredients in a food processor until smooth or leave a bit chunky for texture. Taste and adjust seasoning.

6. Fry the eggs in hot olive oil until the edges go golden and lacy. Leave the yolks runny if possible – that’s the magic.

7. To serve: Spread a generous swipe of romesco on a serving plate. Pile on the crispy smashed potatoes. Top with eggs, extra romesco drizzled over, and fresh herbs (parsley or chives) if handy. I love to use sliced scallions.