Crispy Potatoes with Fried Eggs and Lemon-Herb Oil
Ingredients
- 1½ poundswaxy potatoes
- ¼ cupolive oil
- 4 clovesgarlic
- 1lemon
- ½ cupfresh parsley
- 2 tablespoonsfresh thyme
- 4eggs
- ·sea salt
- ·black pepper
Prep
- 01
Cut 1.5 pounds waxy potatoes into 1-inch cubes.
- 02
Mince 4 garlic cloves.
- 03
Zest 1 lemon and measure 0.5 cup fresh parsley and 2 tablespoons fresh thyme (or 2 teaspoons dried).
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add potatoes and cook 12–15 minutes, stirring occasionally, until edges are golden and centers are tender. Season with salt and pepper.
- 02
While potatoes cook, combine remaining 1 tablespoon olive oil, minced garlic, lemon zest, and fresh herbs in a small bowl.
- 03
Push potatoes to the sides of the skillet. Crack eggs into the center, season with salt and pepper, and fry 3–4 minutes until whites are set and yolks remain runny.
- 04
Drizzle the lemon-herb oil over the eggs and potatoes. Squeeze fresh lemon juice over everything just before serving.
Spice Tips
For warmth and depth, add 1/4 teaspoon red pepper flakes to the herb oil or a pinch of smoked paprika to the potatoes as they cook. A dash of hot sauce drizzled over the yolk before serving adds heat and brightness.
Use waxy potatoes like red or fingerlings—they hold their shape better than russets. For extra richness, serve with crumbled feta or a dollop of sour cream.