Twice-roasted potatoes with greens, chipotle garlic aïoli & fried eggs
Waitrose and Partners

Twice-roasted potatoes with greens, chipotle garlic aïoli & fried eggs

Cold cooked new potatoes would also work very well in Elly Curshen's recipe, instead of leftover roast potatoes. Swap spinach or kale for the spring greens, if you like. Scale up the recipe for a main meal if you have more potatoes to use.

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HealthySource of protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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  • 200g leftover roast potatoes, at room temperature
  • ¼ tsp sweet smoked paprika
  • 1 head Essential Spring Greens
  • 2 tsp extra virgin olive oil, plus extra for frying
  • 1 clove/s garlic, finely grated
  • 2 British Blacktail Free Range Medium Eggs
  • 2 tbsp garlic mayonnaise
  • 1 tbsp hot chipotle ketchup
  • 1 pinch cayenne pepper


  1. Preheat the oven to 230ºC, gas mark 8. Cut the potatoes into bitesized pieces and spread out on a baking tray. Dust with the paprika and toss well. Place in the hot oven for 7 minutes.

  2. Meanwhile, shred the greens into 1cm ribbons and wash in warm water. Shake dry. Heat the oil in a large frying pan and add the garlic. Cook over a medium heat, until just fragrant. Add the greens and stir fry for 4-5 minutes, until wilted and hot. Set aside and keep warm. Fry the eggs in the same pan, using a good amount of hot oil for crispy edges and runny yolks.

  3. Mix the garlic mayonnaise with the chipotle ketchup. Divide the greens between 2 plates and top with the hot crispy potatoes. Drizzle with a spoon of the aïoli and sit the fried eggs on top. Season with a dusting of cayenne pepper and a pinch of sea salt flakes. Serve with the extra sauce on the side.

Cook’s tip

Use a mixture of mayonnaise and sriracha as a good alternative for aïoli and the hot chipotle ketchup.


Typical values per serving when made using specific products in recipe


1,346kJ/ 323kcals



Saturated Fat












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