Smashed Crispy Fingerling Potatoes with Chorizo and Poached Eggs

These smashed crispy fingerling potatoes are the brunch upgrade you didn't know you needed. Boiled until tender, flattened into craggy discs, and roasted at high heat until the edges turn shatteringly crisp, they deliver maximum crispy surface area in every bite.

Topped with smoky Spanish chorizo, a glossy poached egg, and a spoonful of garlic aioli, this dish is a complete, satisfying meal that comes together in under an hour. The contrast of textures—crunchy potatoes, rich yolk, and savory chorizo—makes every forkful memorable.

Smashed potatoes have become a favorite for good reason: they offer far more crispy surface than traditional home fries. The technique is simple—boil, smash, roast—but the result is a dramatic transformation. Each potato becomes a golden, craggy disc with a soft, fluffy interior and a crust that crackles audibly.

Here, they're paired with Spanish chorizo, which crisps beautifully in a skillet, and a poached egg that adds a luxurious, creamy element. A dollop of garlic aioli ties everything together with its bright, pungent flavor. This recipe is perfect for a weekend brunch or a special breakfast-for-dinner.

Ingredients

Why this recipe works

Boiling the potatoes before roasting ensures they are tender all the way through. Starting them in cold water allows the heat to penetrate evenly, so the centers become creamy without the outsides overcooking.

Once boiled, the potatoes are smashed to create rough, uneven edges that catch heat and turn deeply crispy in the oven. The high temperature of 425°F (220°C) promotes rapid moisture evaporation, which is key to achieving that shattering crunch.

The combination of toppings is what elevates this dish from simple to spectacular. Spanish chorizo brings a smoky, slightly spicy depth that contrasts with the mild potatoes. The poached egg adds richness and a silky sauce-like yolk that coats the crispy edges.

Garlic aioli provides a cool, tangy counterpoint. Each element is cooked separately to preserve its distinct texture, then assembled so that every bite includes a bit of everything.

Notes and substitutions

Fingerling potatoes are ideal because they are small, waxy, and hold their shape well. If you can't find them, baby Yukon Gold or red potatoes work well—just halve them before boiling so they cook through. The olive oil can be replaced with duck fat for an even richer flavor and extra crispness. For the aioli, use a good-quality store-bought version or make your own by whisking minced garlic into mayonnaise with a squeeze of lemon.

Spanish chorizo is cured and ready to eat, so it only needs a quick sear to warm and crisp. If using fresh Mexican chorizo, cook it thoroughly until it reaches 160°F (71°C) and crumble it. Poached eggs can be made ahead and kept in cold water, then reheated in warm water for 30 seconds just before serving. The garlic aioli can be prepared a day in advance and refrigerated.

• olive oil: Duck fat or melted butter for extra richness and crispness
• Spanish chorizo: Smoked paprika and crispy bacon bits for a similar smoky flavor
• garlic aioli: Store-bought mayonnaise mixed with minced garlic and lemon juice
• fingerling potatoes: Baby Yukon Gold or small red potatoes (halve if large)

Equipment

• Large pot for boiling
• Sheet pan
• Glass or flat-bottomed cup for smashing
• Small skillet for chorizo
• Slotted spoon
• Pastry brush