This recipe for Crispy Smashed Fingerling Potatoes, 6 Minute Eggs & Fresh Dill is a delicious upgrade to a classic side dish. The eggs are perfectly cooked with a unique dressing and fresh dill.
1: Bring a medium pot of water to a boil over high heat.
2: Carefully lower the Eggland’s Best Eggs into the pot using a slotted spoon.
3: Alternatively, place the eggs in warm water and start the timer for 6 minutes when it begins to boil.
4: Fill a medium bowl with very cold water.
5: Once the eggs are done, add them to the cold water bowl to cool.
6: Drain and peel the eggs to prepare for the salad.
7: Place the potatoes in a large pot and cover them with water by two inches.
8: Bring to a simmer, uncovered, then reduce heat to low and cook until fork-tender for 15-20 minutes.
9: Drain the potatoes and return them to the pot to cool.
10: Preheat the oven to 425 degrees, using the air fryer or roast setting if available.
11: Spread the cooked potatoes on a baking sheet and lightly smash them with the back of a spoon.
12: Drizzle with olive oil and sea salt.
13: Roast in the oven for about 15-20 minutes or until crispy.
