Fried Eggs With Italian Salsa Verde and Fried Smashed Potatoes
There's a restaurant about a 15-minute walk from my house that has the best fried potatoes. It took me a while to figure out what exactly makes them so wonderful, but I did: They're smashed—and double fried. For something so crispy and soaked in oil, it needs a bright, fresh kick. That's where the Italian-style salsa verde comes in. It's the perfect complement to fried eggs and potatoes, and I love giving them something to soak up. Read on for the recipe.
Ingredients for Italian-Style Salsa Verde
1 cup packed, roughly chopped flat-leaf parsley
1/2 cup basil, roughly chopped
1/4 cup pistachios
2/3 cup extra-virgin olive oil
1/4 cup capers, drained
1 tbsp. white wine vinegar
1 tbsp. lemon juice
2 medium garlic cloves, minced (about 2 tsp.)
1/2 tsp. freshly grated zest from 1 lemon
Kosher salt and freshly ground black pepper
Directions for Italian-Style Salsa Verde
Add everything in a food processor, and pulse to combine.
NOTE: Serves 2.
2 potato, cut into wedges
2 cups olive oil
4 cloves garlic, sliced
Kosher salt and freshly ground pepper to taste
Salsa verde (recipe above)
For potatoes, toss potatoes in a pot of water, bring up to a boil, and cook until tender but still a bit hard in the middle, about 8 to 10 minutes of boiling. Drain, pat dry, and smash each wedge with the back of a fork.
Add the olive oil to a pan, the oil should be about 2 inches deep, with at least 2 inches of pan above it. Bring to about 325° F, add the sliced garlic and let it cook for about 20 seconds, flipping, until golden brown and fragrant. Add the potatoes and cook, turning once, until golden brown. Drain onto a paper towel. Turn up the heat to 400° F. Add the potatoes again, until a deep golden brown (about another 3 minutes). And drain on paper towels again. Season with salt and pepper. Add the eggs, one at a time, and fry until the whites are set, about 3 minutes. Drizzle with salsa verde and serve.
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For more recipes like this one, visit The Kitchy Kitchen.
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