Potatoes

• 1 1/2 lb (700 g) Yukon Gold or red potatoes, cubed
• 2 tbsp neutral oil
• 1 tbsp unsalted butter, optional
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 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

1. 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. 2

   Toss potatoes with oil, salt, pepper, paprika, and garlic powder.

3. 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. 4

   Mix yogurt, lemon juice, olive oil, garlic, herbs, salt, and pepper.

5. 5

   Poach eggs in gently simmering water for 3–4 minutes.

6. 6

   Spread yogurt on plates, top with crispy potatoes and poached eggs, and garnish with herbs or chili flakes.