Fried Eggs With Italian Salsa Verde and Fried Smashed Potatoes

Mat Sanders

There's a restaurant about a 15-minute walk from my house that has the best fried potatoes. It took me awhile 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.

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