Crispy roasted potatoes, garlic, rosemary and soft-boiled eggs. This is my kind of breakfast: simple ingredients, a little crunch and no complicated steps. Add fresh parsley at the end and you have a plate that works just as well for brunch or lunch.

Why you’ll love this recipe

The potatoes do most of their cooking in the oven, so you can prepare the eggs while they roast. Red potatoes keep their skins on, which means less prep, and the rosemary and garlic give them plenty of flavor.

My favorite part is getting a bite of golden potato with a piece of egg. You don’t need a sauce or a long ingredient list to make this feel like a complete meal.

The little trick for golden potatoes

Cut the potatoes into similar-size pieces, then place a flat cut side against the pan. That contact helps the edges brown. Give the pieces a little room rather than piling them on top of each other.

Use halves for small potatoes and quarters for larger ones. The cooking time is a guide: look for golden edges and a center that a fork slides into easily.

How to time the eggs

Bring the water to a boil before gently lowering in the eggs. Start your seven-minute timer as soon as they go into the boiling water, and keep the water at a gentle boil.

Transfer the eggs straight to the ice bath when the timer finishes. The cold water stops them from continuing to cook; it doesn’t create the soft center. Egg size and starting temperature can change how firm the yolks turn out, so use seven minutes as your starting point and adjust for the texture you like.

Easy Roasted Potatoes with Soft-Boiled Eggs

Serves 2 as a main dish, or 4 as a side
Prep: about 10 minutes | Cook: 40–45 minutes | Total: about 50–55 minutes
Prepare the eggs during the last part of the roasting time.

Ingredients

• 1 lb red potatoes, washed and halved or quartered

• 4 eggs

• 1 tbsp olive oil

• 1 tbsp garlic powder

• Salt and black pepper, to taste

• 3 sprigs fresh rosemary, leaves removed

• 1 clove fresh garlic, roughly chopped

• Chopped fresh parsley, for serving

For the ice bath

• 2 cups ice

• 2 cups cold water

Instructions

1. Prepare the potatoes. Preheat the oven to 425°F. Toss the potatoes with the olive oil, garlic powder, rosemary, salt and pepper. Spread them in a single layer on a sheet pan, with a cut side facing down.

2. Roast. Bake for 40–45 minutes, until golden and fork-tender. About halfway through, add the fresh garlic, gently mixing it among the potatoes. Return the potatoes cut-side down where possible and finish roasting.

3. Cook the eggs. Toward the end of the roasting time, bring a pot of water to a boil. Gently lower in the eggs with a spoon and cook at a gentle boil for 7 minutes.

4. Cool and peel. Combine the ice and cold water in a bowl. Immediately transfer the eggs to the ice bath and leave them until cool enough to handle, about 5 minutes. Gently peel and slice into halves or wedges.

5. Serve. Arrange the roasted potatoes on a serving plate, add the eggs and finish with chopped parsley. Serve warm.

Make it your own

Swap the rosemary for thyme, add a little chili crisp at the table or serve with a simple green salad for lunch. Keep the base recipe simple and add whatever sounds good to you.

A few useful tips

Make the ice bath before the eggs finish cooking so it’s ready when the timer goes off. If you’re making this ahead, roast the potatoes first and cook the eggs closer to serving. An oven or air fryer will help bring back the potatoes’ crisp edges when reheating.

Save this for brunch

If you love crispy potatoes and eggs, save this recipe for your next breakfast or brunch. It’s an easy way to turn everyday ingredients into something you’ll look forward to eating.