Crispy Potatoes with Baked Eggs and Pesto Yogurt

So. We’re off to Thailand on Friday. I have a new striped maxi dress, a hat with SPF50 fabric that somehow still manages to look stylish, a plan to see Chiang Mai, Angkor Wat, Bangkok, and Krabi, and Not Derby Pie‘s recommendations for eating khao soi, pad kee mau, lard na talay, and kai jiew pu. I can’t wait for the food (and everything else, too. . . like the beach and the ancient temples).

I’ve scheduled a bunch of new content to go live while we’re gone – round-ups and some yummy recipes – but the posts won’t exactly be newsy. I’ll report back on the trip, the noodles, and the curries when I’m back, of course. In the meantime, you can probably follow along on instgram. I’ll aim to take some pictures on my phone, since, for a change, I’m leaving my dSLR at home and aiming not to open a laptop. Wish me luck, and don’t have too much fun on the web without me.

Before I go, I’m sharing this easy one-pot dish I often make for breakfast, lunch, or dinner when it’s just me at the table. I crank the oven up and toss potatoes with olive oil, then get them crispy for a while. Before long, I crack a couple of eggs on top and cook them. In this version, I made a lightened pesto dip to dollop on top. You could also use salsa or your favorite chutney. This dish of Baked Eggs with Tomatoes and Smoky Potatoes is another awesome variation.

Today’s post is part of Food Network’s Comfort Food Fest, a season-long way for me to justify posting about my cheesy, rich, carb-y favorites. You can see other bloggers’ potato posts below!

Jeanette’s Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce
Devour: 5 Ways to Cook Potatoes
Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes
Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar
Red or Green?: Spicy Baked Sweet Potatoes
And Love It Too: Sweet Potato Hasselback Potatoes
Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions
Cooking With Elise: Vavos Stewed Potatoes
The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce
The Cultural Dish: Garlic and Rosemary Roasted Potatoes
Thursday Night Dinner: If You Need Me, I’ll Be With My Potato Soup
Add a Pinch: Loaded Smashed Potatoes
From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes
FN Dish: Well-Loved Potato Sides


Crispy Potatoes with Baked Eggs and Pesto Yogurt
Serves 1


For the eggs and potatoes
About 6 small potatoes (I used Yukon Gold and Peruvian Purple), cut into 1-inch chunks
1 tablespoon olive oil
1/2 teaspoon salt
2 eggs
Freshly ground pepper

For the pesto yogurt
1 garlic clove
2 tablespoons sliced almonds, toasted
1 cup basil leaves
Salt to taste
½ lemon, juiced
2 tablespoons olive oil
1 tablespoon grated parmesan
1/4 cup Greek yogurt (0% or 2%)

Preheat oven to 425°F. Place the potatoes in a cast iron skillet, fitting in as many as you can in one layer with some space in between. (Alternatively, you can use as many potatoes as you’d like to eat.) Toss the potatoes with the olive oil. Sprinkle with salt. Bake for 25 minutes, until the bottoms of the potatoes are golden and easily pried from the pan.

Flip the potatoes, making space for the eggs. Crack in the eggs. Sprinkle with salt and pepper. Bake another 6-8 minutes, until whites are set.

Meanwhile, make the pesto yogurt. Combine the garlic, almonds, basil, and a pinch of salt in a mini food processor and pulse until finely chopped. Add the lemon juice, olive oil, and parmesan, and pulse until creamy. Add the Greek yogurt and process until combined.

When the eggs and potatoes are done, lift them onto a plate. Scoop some pesto yogurt on top. (You’ll probably have extra yogurt – thin it to make into salad dressing, or toss with more potatoes for a version of this salad.)


  1. This must be the ultimate winter comfort food. All of these hearty ingredients seem perfect these days

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