Smashed Potatoes With Eggs and Rosemary Vinaigrette Recipe (2024)

I talked to Florence and she said if the potatoes are left unpeeled you wind up with lots of stray pieces of peel but if you don't mind them, then keep the potatoes unpeeled. You boil the potatoes until tender when tested with the point of a knife; 15 to 20 minutes, depending on the size and whether your water is at a rolling boil or somewhat slower. The recipe specifies medium-high heat for the oil.

I found the potatoes picked up very little from the garlic and rosemary during boiling. So 2nd time I added a minced clove of garlic to both the dressing and to the pan before frying the potatoes. Small change that upped scrumptiousness quite a bit. Vinaigrette is awfully delicious.

I would love a little more instruction here. What burner setting are we using for the oil? About how long do we boil the potatoes? The vinaigrette is delicious. And is it really necessary to peel the tiny red potatoes? In fact, I would swear that the photo is of unpeeled smashed potatoes...

For the smashed potatoes, boil until just fork tender, allow to cool then press between cloth. Brush with olive oil and bake at 400 for 20-30 minutes, turning once.

Lovely dinner for two. Left peels on the potatoes, fried the eggs, added some chopped bacon and a sprinkling of parmesan, and served with sauteed spinach and toasted baguette alongside. I might added some diced green onions on top next time.

don't need to peel the potatoes

Cheap and delicious. Served it on a bed of argula. Kept true to the ingredients but tinkered with technique. Used medium red potatoes cut in half, quickly frying them cut side down until lightly browned and crisp. Sprinkled chopped rosemary and garlic on them and popped them in a hot oven to mellow the garlic. Topped with fried eggs and ultra lemony vinaigrette. Nothing against roasted potatoes but the crispy potatoes with the fluffy interior are well worth the effort, not at all oily.

These are yummy but must keep the eggs runny.

Made this with a variation, fried the egg instead, and used red potatoes cut in half, boiled with the rosemary then sligtly fried with olive oil. The vinagrette was amazing.

This is the second time making this dish. I used a pound and a half of potatoes, so I adjusted the other ingredients accordingly. I increased the garlic, rosemary, lemon zest and lemon juice because I LOVE the flavor. It tasted even better than the first time I made it. I hid the leftovers in the back of the fridge because last time there were only two bites left when I sat down to eat!

This is a lot of work but cheap and delicious.

Wish I knew exactly how long to boil those potatoes to get the perfect smash cause they were a beautiful mess for me. I guess eventually I’ll get it through trial and error. Ahead of time I cooked a couple of pieces of bacon and fries the potatoes in the drippings (plus extra that I keep in my fridge for situations like this). This is a classic dish easily, I’ll definitely make it again but will aim for a less messy experience. :)

I agree with Michelle. The fried potatoes soaked up way too much oil to be doused in a vinaigrette. Next time will simply roast potatoes with Rosemary & Olive oil infused with garlic, and keep them warm in the oven while I poach the eggs. Still tasted terrific but too rich for this old gal.

For the smashed potatoes, boil until just fork tender, allow to cool then press between cloth. Brush with olive oil and bake at 400 for 20-30 minutes, turning once.

this recipe was too difficult to execute. smashing the potatoes broke some of them, and then they broke in frying...and were oily. then poaching the eggs was difficult and 2 of them broke in the water. the dressing was delicious, but this recipe was too much fuss for what's basically potatoes and eggs.

Delish and easy! I added sherry and mayo to the vinegarette for extra acid and creaminess.

don't need to peel the potatoes

Excellent dinner; followed directions as written. Will definitely make again.

Lovely dinner for two. Left peels on the potatoes, fried the eggs, added some chopped bacon and a sprinkling of parmesan, and served with sauteed spinach and toasted baguette alongside. I might added some diced green onions on top next time.

This makes a lovely base for coddled eggs too. Once, when I started to make this and discovered I had no lemons I used a bit of sherry vinegar instead, and Aleppo chile flakes, most pleasant.

Used russet potatoes, dried rosemary, fried the eggs, and used butter for the oil. So, I definitely veered off the recipe, but it still turned out great. I will use fresh sage from my herb garden next time. This recipe is very versatile.