Crispy Smashed Potatoes with Asparagus, Jammy Eggs & Pickled Carrots

A proper celebration of spring on a plate.

Crispy, golden potatoes with soft centres, vibrant asparagus, runny-yolked eggs and a tangy pickled carrot finish. It looks impressive but it's genuinely simple, and the whole thing comes together with one pan of boiling water, one tray in the oven and a quick whisk for the dressing.

The clever bit is the dressing: Cotswold Gold Hollandaise loosened with a splash of brine straight from the Picklebits jar. Rich, tangy and lifted by the pickle vinegar, it gives you everything a yoghurt dressing would (and arguably better).

Every single ingredient is available from The Pear when in season.

Serves

2 portions (easily doubled)

Ingredients

• 400g potatoes (chopped into chunks)
• 200g asparagus (woody ends snapped off)
• 4 eggs
• 2 tbsp olive oil
• 3 tbsp hollandaise sauce
• 1 tbsp Picklebits pickled carrot brine (from the jar)
• 4 tbsp Picklebits pickled carrots (drained & chopped)
• A pinch of sea salt

Method

1. Boil the potatoes: Pop the potatoes into a pan of cold, salted water. Bring to the boil and cook for 15 - 18 minutes until completely tender (a knife should slide straight through). Drain and leave to steam-dry in the colander for 5 minutes.
2. Smash and roast: Heat the oven to 220°C fan. Tip the potatoes onto a baking tray, space them out, and squash each one firmly with the bottom of a glass or mug until they're roughly half their original height. Drizzle generously with the olive oil and sprinkle with sea salt. Roast for 25 - 30 minutes until deeply golden and crispy at the edges.
3. Jammy eggs: Bring a small pan of water to a rolling boil. Carefully lower in the eggs and cook for exactly 6 minutes 30 seconds. Transfer immediately to a bowl of cold water to stop them cooking. Once cool enough to handle, peel gently - the yolks should be set on the outside and properly jammy in the middle.
4. Blanch the asparagus: In the last 3 minutes of the potatoes roasting, drop the asparagus into boiling salted water for 2 - 3 minutes until bright green and just tender. Drain well.
5. Make the dressing: In a small bowl, whisk together the hollandaise and the pickled carrot brine until smooth. Taste and add a splash more brine for extra tang or a little more hollandaise for richness.
6. Plate up: Pile the crispy smashed potatoes onto plates. Arrange the asparagus alongside and halve the eggs to perch on top. Scatter the chopped pickled carrots over everything, then spoon the hollandaise dressing generously across the plate. Finish with a final pinch of sea salt.

Tips

• Steam-dry matters: Don't skip the 5 minute rest after draining. Drier potatoes crisp far better in the oven.
• The flatter the smash, the crispier the finish: Press them out properly. Some will break apart and the craggy edges are exactly what you want.
• Time those eggs: 6 minutes 30 seconds is the jammy sweet spot.
• Adjust the dressing: If you like things sharper, lean into the brine. If you want it richer, hold back. Taste as you go.
• Make it a sharing plate: Doubles up beautifully for four. Pile it all onto one big board for a lazy weekend lunch.

Shop the ingredients

Every ingredient is available from The Pear, including Cotswold Gold's hollandaise, and Picklebits pickled carrots (both new arrivals this month). Pop in and we'll point you to everything you need.