Par-boiled potatoes pan-fried with smoked paprika and garlic until crisp outside and fluffy within, served over lemony herb Greek yogurt and topped with poached eggs. Par-boiling first is what makes them crisp. Plan about 35 minutes for four plates; it suits a weekend breakfast or brunch.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 390 kcal
- Protein
- 18 g
- Carbs
- 45 g
- Fat
- 17 g
- Fiber
- 4 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Potatoes
- 1.5 lb (700 g) Yukon Gold or red potatoes, cubed
- 2 tbsp neutral oil
- 1 tbsp unsalted butter, optional
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 small red onion, sliced, optional
- 1 bell pepper, diced, optional
Herb yogurt
- 1 cup (240 g) Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 small garlic clove, finely grated
- 2 tbsp chopped parsley, dill, or chives
- Salt and pepper
Eggs
- 4 large eggs
- 1 tbsp white vinegar, optional
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Adjust this recipe around your kitchen and preferences.
Instructions
- 1
Simmer potatoes in salted water for 6–8 minutes until the outside is tender but centers remain firm. Drain and steam-dry for 3–5 minutes.
- 2
Toss potatoes with oil, salt, pepper, paprika, and garlic powder.
- 3
Heat a large skillet over medium-high heat. Add butter if using, then potatoes. Cook 4–5 minutes without stirring, then continue cooking 10–12 minutes until deeply golden. Add onion and pepper during the final 6–8 minutes.
- 4
Mix yogurt, lemon juice, olive oil, garlic, herbs, salt, and pepper.
- 5
Poach eggs in gently simmering water for 3–4 minutes.
- 6
Spread yogurt on plates, top with crispy potatoes and poached eggs, and garnish with herbs or chili flakes.
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