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!

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
Helen @ Scrummy Lane says
Mmmm, potatoes and eggs! I can’t think of anything better … would make a great breakfast, too!
Sweetphi says
I totally agree Helen, it would make a fantastic breakfast…give me potatoes and eggs at any time of the day and I’ll make a meal out of it!
Erin | The Law Student's Wife says
Fingerlings are some of my favorite potatoes to roast, precisely because you don’t have to peel them. Love the addition of the egg!
Sweetphi says
Thanks for commenting girl (sorry I’m only now responding to your comment)! Some nights the addition of an egg to some veggies or potatoes is the quickest and best dinner option and is always so yummy!!
cheri says
Hi Phi, I’m a huge fan of potatoes too, they are one of my favorite foods.
Sweetphi says
Potatoes are the best Cheri, totally agree 🙂
kathysteger says
I make my husband carry all the bags too 🙂 I love potatoes. All types of potatoes especially roasted. Yummy
Sweetphi says
I’m definitely going to tell my hubby he’s not the only one lol! Thanks for commenting girl!