Crispy Fingerling Potatoes & Crispy Fried Eggs, Two Ways

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. Crispy Fried Eggs Use a neutral, inexpensive oil for this technique: it’s a bourgeois tragedy to use nice oil to fry an egg. I like this method because it gives you a crispy egg with a runny yolk, and, best of all, you never have to worry about it sticking to the pan. Make sure all of your cooking utensils are dry and the egg is at room temperature or the hot oil will sputter!

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Step 1

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.

Step 2

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 fl atten 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 f l aky sea salt.

Step 3

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.

Step 4

Divide the potatoes among six plates and top each with the crispy fried egg of your choice.

Step 5

To serve with Capers, Olives & Bread Crumbs: Soak the capers covered with cold water in a small bowl for 10 minutes to remove their salt. Drain, coarsely chop, and set aside.

Step 6

In a small pan on low heat, stir together the olive oil and bread crumbs. Toast, stirring often to prevent the bread crumbs from burning. When they begin to turn golden brown, add the olives, capers, and thyme. Continue to stir on low heat until warmed through and fragrant, about 1 minute.

Step 7

Turn off the heat and deglaze the pan by stirring in the red wine vinegar. Add a pinch of salt and a twist of pepper. Serve over the eggs (see below) and potatoes, or store the mixture, covered, in your refrigerator for up to 3 days and serve it as a cold condiment.

Step 8

To serve with Green Garlic & Green Onions: In a small pan on high heat, heat the sunf l ower oil.

Step 9

Meanwhile, stir together the green onions and green garlic in a large bowl capable of holding high heat.

Step 10

When the oil begins to smoke around the sides of the pan, carefully pour it over the allium mixture. The oil will cook the green onions and green garlic as it cools.

Step 11

Stir in the soy sauce, rice vinegar, and espelette pepper and let the mixture cool to room temperature while you prepare the eggs.

Step 12

Serve over the eggs (see below) and potatoes, or store the mixture, covered, in your refrigerator for up to 3 days and serve it as a cold condiment.

Step 13

To make the eggs: Set a small pan on high heat with enough sunf l ower oil to cover the bottom entirely (about ½ cup). Crack one egg into a small bowl or glass so you can get close enough to the pan to pour in the egg without splashing hot oil.

Step 14

When the oil is smoking (make sure your fan is on high!), gently pour the egg into the pan. Wait a few seconds as the egg bubbles and sputters. Baste the egg by ladling the hot oil over the top with a large spoon. When the egg is outlined by a crispy, golden brown perimeter and its white is no longer runny, 2 to 3 minutes, remove it from the pan using a slotted spoon. Set the egg aside on a paper towel while you cook the remaining eggs, replenishing the oil as necessary.

Step 15

Pairs well with “Papa Don’t Take No Mess, Part 1” by James Brown