Smashed Crispy Fingerling Potatoes with Chorizo and Poached Eggs Step-by-step instructions

Before you start

Before you start, gather all ingredients. Fill a large pot with water for boiling the potatoes. Preheat the oven to 425°F (220°C). Have a sheet pan ready and lightly oiled. If making your own aioli, do that first.

For the poached eggs, bring a saucepan of water to a gentle simmer. Set out a slotted spoon, a small skillet for the chorizo, and a glass for smashing the potatoes. Make sure the eggs are at room temperature if possible, and have a paper towel ready for draining the poached eggs.

Instructions

Boil and Smash

1. 1Boil and smash the potatoes
   Place the fingerling potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15 minutes. Drain well and let steam dry for 5 minutes. Preheat the oven to 425°F (220°C). Drizzle a sheet pan with a little olive oil. Arrange the potatoes on the pan, spacing them apart.
   Look for The potatoes should be fork-tender but not falling apart, and they should smash into craggy discs with rough edges.
   Tip For extra crispness, let the potatoes dry completely after boiling—steam evaporates, creating a drier surface that crisps better.
2. 2Roast the potatoes
   Roast the smashed potatoes in the preheated oven for 20 minutes, or until the edges are deep golden brown and very crisp. The centers should be tender and the bottoms should be browned and crunchy. If some potatoes are browning faster than others, rotate the pan halfway through. Remove from the oven and set aside while preparing the toppings.
   Look for The potatoes should be dark golden at the edges, with a dry, craggy surface that looks shatteringly crisp.
   Tip Don't overcrowd the pan—if the potatoes are too close, they steam instead of crisp. Use a large sheet pan.

After boiling and smashing, the potatoes should be flat, craggy discs with rough edges. They should hold together without crumbling. The sheet pan should have a thin layer of oil, and the potatoes should be brushed with oil and seasoned with salt. The oven should be preheated to 425°F (220°C).

Roast and Prepare Toppings

3. 3Sear the chorizo
   While the potatoes roast, heat a small skillet over medium heat. Add the diced Spanish chorizo and cook, stirring occasionally, until the pieces are browned and crisp at the edges, about 4-5 minutes. The chorizo will release some oil; keep that oil for drizzling over the finished dish. Transfer the chorizo to a small bowl and set aside.
   Look for The chorizo should be sizzling, with browned edges and a deep red color, and the kitchen will smell smoky.
   Tip Spanish chorizo is already cured, so it only needs a brief sear to crisp and warm through. Don't overcook or it becomes dry.
4. 4Poach the eggs
   Fill a medium saucepan with water and bring to a gentle simmer. Add a splash of vinegar (optional) to help the whites set. Crack each egg into a small bowl, then gently slip it into the simmering water. Poach for 3-4 minutes for a set white and a creamy yolk. Use a slotted spoon to remove the eggs and drain them on a paper towel.
   Look for The egg whites should be fully set and the yolks should feel soft when pressed gently—still creamy but not raw.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For perfectly round poached eggs, swirl the water gently before adding the egg to create a vortex that wraps the white around the yolk.

The potatoes should be golden and crisp at the edges, with a dry, crackly surface. The chorizo should be browned and fragrant, and the poached eggs should have set whites and creamy yolks. The aioli should be spread on the serving plate.

Assemble and Serve

5. 5Assemble the dish
   Spread the garlic aioli over a serving platter or individual plates. Arrange the crispy smashed potatoes on top. Sprinkle the seared chorizo over the potatoes, then place the poached eggs on top. Drizzle with any reserved chorizo oil and finish with a pinch of flaky sea salt. Serve immediately while the potatoes are crisp and the yolks are glossy.
   Look for The dish should look vibrant: golden potatoes, deep red chorizo, and a pearly egg with a bright yolk.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For the best texture contrast, serve right away—the potatoes lose their crunch if they sit too long.

The final dish should be colorful and inviting, with the potatoes piled on the aioli, chorizo sprinkled over, and eggs perched on top. The yolks should be glossy and the potatoes should crackle when cut into. Serve immediately.

Common mistakes

A common mistake is undercooking the potatoes before smashing—they will not flatten nicely and may fall apart. Boil them until a knife slides in with no resistance. Another is using too much oil on the pan, which can make the potatoes soggy; a thin film is enough.

Also, avoid flipping the potatoes during roasting; let them crisp undisturbed. For the poached eggs, make sure the water is at a gentle simmer, not a rolling boil, which can break the whites.

Finally, don't skip the step of letting the boiled potatoes steam dry—this helps them crisp better.

How to tell it’s done

The potatoes are done when they are deep golden brown at the edges and feel crisp when tapped. The centers should be tender and easily pierced with a fork. The chorizo is ready when it is browned and slightly crisp at the edges.

The poached eggs are done when the whites are set and the yolks are still creamy—if you prefer them cooked through, simmer for an additional minute. The internal temperature of the eggs should reach 160°F (71°C) if you want them fully set.

• Egg dishes: 160°F (71°C) in the thickest part