Crispy Fingerling Potatoes
These potatoes and eggs are great any time of day, but I especially love them for brunch. If you don’t have time to make the potatoes, either one of the egg dishes would be good on its own or even better with a piece of crusty bread.
Ingrediënten
Serves 6
- 1 pound fingerling potatoes
- 1 bay leaf
- 1 tablespoon kosher salt
- Flaky sea salt
- Sunflower oil
- Fried eggs
Instructies
- In a large pot, cover the potatoes with cold water.
- Turn the heat to low, add the bay leaf and kosher salt, and simmer, uncovered, until the potatoes are soft, about 30 minutes.
- To test for doneness, poke the largest potato with a knife to make sure you don’t meet any resistance.
- Transfer the potatoes to a cutting board and let cool to room temperature.
- Fold a large piece of parchment paper in half.
- Place one potato at a time in between the two sheets of parchment paper.
- Use the bottom of a heavy pot to carefully flatten the potato.
- Don’t apply pressure too forcefully—you want it to remain in one piece.
- (This can also be done without parchment paper as long as the bottom of your pot is extra clean.
- ) Season the potatoes generously with flaky sea salt.
- In a large skillet on medium heat, heat enough oil to coat the bottom of the pan.
- Carefully set the potatoes in the pan and cook until the bottom sides are golden brown, about 5 minutes.
- Flip and cook until the other sides are golden brown, about 5 minutes more.
- Remove the potatoes from the pan and let drain on a paper towel.
- Divide the potatoes among six plates and top each with the crispy fried egg of your choice.
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