Smashed Crispy Fingerling Potatoes with Chorizo and Poached Eggs Tips, FAQ & printable recipe

Tips for success

For the crispiest potatoes, make sure they are completely dry before roasting. After draining, let them sit in the colander for a few minutes to steam off excess moisture.

You can also pat them gently with a clean kitchen towel. Another trick is to use a light hand when smashing—you want them flat but not compacted, so they have plenty of craggy surface area for browning.

The garlic aioli can be made ahead and stored in the refrigerator for up to 3 days. For a quicker version, stir a minced garlic clove and a squeeze of lemon juice into 1/2 cup of good mayonnaise.

If you prefer a lighter topping, swap the aioli for Greek yogurt mixed with garlic and herbs. The poached eggs can also be poached in advance and kept in cold water; reheat them in warm water for 30 seconds before serving.

Variations

• Add fresh herbs: Sprinkle chopped chives, parsley, or dill over the finished dish for a burst of freshness. The herbs also add a pop of green color that contrasts nicely with the golden potatoes and red chorizo.
• Make it vegetarian: Omit the chorizo and instead toss the potatoes with smoked paprika and a little olive oil before roasting. Top with roasted red peppers or sautéed mushrooms for a hearty, meatless version.
• Swap the aioli: Use a lemon-herb yogurt sauce instead of garlic aioli. Mix 1/2 cup Greek yogurt with 1 tablespoon lemon juice, 1 minced garlic clove, and a handful of chopped fresh herbs like mint or cilantro.
• Add heat: For a spicier kick, crumble fresh chorizo (cooked thoroughly) instead of Spanish chorizo, or add a pinch of cayenne pepper to the aioli. Garnish with sliced jalapeños or a drizzle of hot sauce.

Storage and make-ahead

Fridge

Store leftover potatoes and chorizo in an airtight container in the refrigerator for up to 3 days. Keep the aioli separately.

Freezer

Not recommended for freezing; the potatoes lose their crispness and the eggs become rubbery.

Reheat

Reheat leftover potatoes in a 400°F (200°C) oven for 5-7 minutes to restore crispness. The chorizo can be reheated in a skillet.

Leftover potatoes and chorizo can be stored in an airtight container in the refrigerator for up to 3 days. Poached eggs are best eaten immediately but can be kept in cold water for up to 24 hours. Reheat the potatoes in a hot oven or toaster oven to restore crispness.

You can boil and smash the potatoes up to a day ahead. Store them in a single layer on a baking sheet, covered, in the refrigerator. When ready to serve, brush with oil and roast as directed. The aioli can be made 3 days ahead. The chorizo can be cooked a day ahead and reheated gently.

Serving ideas

Serve the smashed potatoes immediately after assembling, while the potatoes are still crisp and the egg yolks are warm and glossy.

The dish is substantial enough to be a main course for brunch or a light dinner. Pair it with a simple green salad dressed with lemon vinaigrette to cut through the richness.

For a more substantial meal, add a side of sautéed greens or roasted tomatoes. The potatoes also work well as a side dish for grilled steak or roasted chicken.

If you like a bit of heat, sprinkle with red pepper flakes or a few dashes of hot sauce just before serving. The aioli can be served on the side for extra dipping.

Frequently asked questions

Recipe card

Smashed Crispy Fingerling Potatoes with Chorizo and Poached Eggs

Prep 15 minCook 30 minTotal 45 minServes 2

Ingredients

• 300 g fingerling potatoes
• 30 ml olive oil (or duck fat)
• 1/2 cup garlic aioli (store-bought or homemade)
• 60 g Spanish chorizo, diced
• 2 large eggs
• Flaky sea salt, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: eggs, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

45 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.