Crispy Smashed Potatoes with Herbed Yogurt & Soft Eggs

Why This Recipe Works Smashed potatoes are one of the great textural achievements of home cooking — creamy inside, shatteringly crispy outside. Serving them over a swoosh of cool, garlicky herbed yogurt adds a tangy contrast that makes every bite more interesting. The jammy soft-boiled eggs and a drizzle of chilli oil turn a humble side dish into a complete, restaurant-worthy plate. It works equally well as a weekend brunch centrepiece or a satisfying weeknight dinner. Ingredients 700 g (about 1.5 lbs) baby or new potatoes 3 tbsp olive oil, divided 1 tsp fine sea salt, plus more for boiling ½ tsp freshly ground black pepper 4 large eggs Herbed Yogurt 1 cup (250 g) full-fat plain Greek yogurt 1 small clove garlic, finely grated 2 tbsp fresh dill, finely chopped 2 tbsp fresh chives, finely chopped 1 tbsp fresh lemon juice Salt and pepper, to taste To Finish 2–3 tbsp chilli oil (store-bought or homemade) Flaky sea salt Extra fresh herbs, to garnish Instructions Boil the potatoes. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15–18 minutes until completely tender when pierced with a knife. Drain and let steam-dry for 5 minutes. Preheat the oven to 230°C (450°F). Drizzle a large rimmed baking sheet with 2 tbsp of the olive oil and place in the oven to heat for 5 minutes. Smash and roast. Arrange the drained potatoes on the hot oiled baking sheet. Use the bottom of a glass or a fork to firmly smash each potato to about 1 cm thickness. Drizzle with the remaining olive oil and season with salt and pepper. Roast for 20–25 minutes, flipping once, until deeply golden and crispy on both sides. Soft-boil the eggs. While the potatoes roast, bring a small saucepan of water to a boil. Gently lower in the eggs and cook for exactly 6½ minutes. Transfer immediately to an ice bath for 2 minutes, then peel and halve. Make the herbed yogurt. Stir together the Greek yogurt, grated garlic, dill, chives, and lemon juice. Season with salt and pepper to taste. Assemble. Spread the herbed yogurt generously across a large serving platter or individual plates. Pile the crispy smashed potatoes on top. Nestle the halved soft eggs among the potatoes. Drizzle with chilli oil, finish with flaky salt, and scatter over extra herbs. Tips & Variations Get the potatoes truly dry before smashing — excess moisture is the enemy of crispiness. Hot pan = crispy potatoes. Preheating the oiled baking sheet is the key step; don’t skip it. Make it dairy-free: Swap the Greek yogurt for a thick coconut or cashew-based yogurt. Add protein: Top with crumbled feta, smoked salmon, or crispy prosciutto for a heartier plate. No chilli oil? A drizzle of good olive oil with a pinch of Aleppo pepper or smoked paprika works beautifully. Frequently Asked Questions What potatoes work best for smashing? Baby or new potatoes are ideal — their thin skins crisp up perfectly and their waxy flesh holds together after smashing. Avoid large starchy potatoes like russets, which tend to fall apart. Can I make this ahead? The herbed yogurt can be made up to 2 days ahead and refrigerated. The potatoes are best roasted fresh, but you can boil and smash them in advance, then roast just before serving. How do I get a perfectly jammy egg every time? The ice bath is non-negotiable — it stops the cooking instantly and makes peeling much easier. Stick to exactly 6½ minutes at a full boil for a set white and a custardy, jammy yolk.

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