This past weekend, as my husband and I were on our way out of the Farmers Market (already laden with many bags – well, I should say that he was laden with many bags because he was carrying everying lol) and I saw a beautiful table of fingerling potatoes and just had to stop…we were already on our way out, so what was one more bag, right?

I’m a huge potatoes fan… meat & potatoes, love em, veggies & potatoes, again, love em, potatoes and cheese, yes please,  mashed potatoes, yum, breakfast potatoes? ding ding ding, a definite favorite of mine, so there were clearly lots of things that I could make with them.

So, with my giant bag of potatoes, we headed home.

Then I got lazy.

It happens to the best of us. I don’t judge you, you don’t judge me, that’s the way it works, right?

Since I wanted potatoes with minimal work, I just roasted them, skin on,  so no chopping required, and with just three ingredients: Potatoes, olive oil, and Mediterranean sea salt (this can be found in the grocery store in the seasoning isle, McCormick makes the one I use) I had roasted potatoes.

Holy yum! They were so delicious (and perfect for this weeks Five Ingredient Friday)!

Then a day later we had nothing for dinner except potatoes, so I cut some of the roasted potatoes, heated them up in a nonstick skillet with some cooking spray, made poached eggs (a fried egg would work great too!) and voila, fingerling potatoes with an egg for dinner!

Yield: 4

Roasted Fingerling Potatoes {with an egg}

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Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 lb fingerling potatoes
• 1-2 Tbs Extra Virgin Olive Oil
• 1 Tbs Mediterranean Sea Salt
• 4 Eggs
• 1 tsp vinegar
• 1 pinch of salt and pepper

Instructions

To make the potatoes: Preheat oven to 400, line a baking dish (or large cookie sheet with rims) with aluminum foil.

Wash potatoes, place them in a bowl, sprinkle olive oil over the potatoes and toss a few times (you may need a little more olive oil, you just want them lightly coated.) Then sprinkle Mediterranean Sea Salt over the potatoes, toss a few times, then dump the potatoes onto the foil lined baking sheet.

Bake for 40 minutes, or until the potatoes brown on the outsides and are soft when a fork is poked through them.

For the poached egg, bring 2 cups of water to boil in a small sauce pan with a dash of vinegar. When water is boiling, slowly crack the egg into the water, spoon any trails of egg whites onto the egg. After 4 minutes (I like my eggs a little more cooked than runny) use slotted spoon to remove the egg and put it on top of the potatoes. Sprinkle top of the egg with salt and pepper