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Roasted Fingerling Potatoes with Poached Eggs and Mustard Mayo

5.0 from 56 votes

If you are still trying to decide what to serve for your Christmas lunch, I have the perfect side dish: Roasted Fingerling Potatoes with Poached Eggs and Mustard Mayo! Yes, that’s what we are going to have! Tested, approved and devoured already 🙂

If you are a vegetarian (one who still eats eggs) this could be one delicious main dish for Christmas day.

Looking for more holiday dishes?  You’ve got to try my Scalloped Potatoes and Ham,  Mushroom and Potato Gratin  

Roasted Fingerling Potatoes with Poached Eggs and Mustard Mayo

I absolutely love the combination of crispy baked potatoes, gooey eggs and mustard mayo! I threw some greens there too, as you can never have enough greens in a day.

I used Fingerling potatoes for this recipe as they are ideal for roasting, sautéing or adding them to potato salads. For almost $10 you will have this crowd pleaser and kid friendly, Roasted Fingerling Potatoes with Poached Eggs and Mustard Mayo ready in just 60 minutes!

Roasted Fingerling Potatoes with Poached Eggs and Mustard Mayo

Ingredients

  • fingerling potatoes, scrubbed, cut in quarters length-ways
  • olive oil
  • rosemary sprig, leaves stripped
  • baby green beans, trimmed
  • eggs
  • white vinegar

How to make best roasted fingerling potatoes

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).

2. Prepare Potatoes: In a medium-sized bowl, combine the potatoes, olive oil, a pinch of salt, and rosemary. Toss them together until the potatoes are evenly coated.

3. Arrange on Baking Tray: Line a baking tray with parchment paper. Place the potato mixture in a single layer on the tray.

4. Bake Potatoes: Bake the potatoes in the preheated oven for approximately 50 minutes. Remember to turn them halfway through the cooking time. Keep an eye on them, and they should become golden and tender.

5. Blanch the Beans: While the potatoes are baking, blanch the green beans. Bring a pan of water to a boil and add the beans. Cook them for 3-4 minutes, just until they become tender. Then, drain the beans and immediately refresh them under cold water. Drain them again.

6. Poach the Eggs: In a large pan, bring water to a simmer. Add 1 tablespoon of white wine vinegar. Gently crack the eggs into the simmering water. Poach them for 1-2 minutes for a soft consistency or longer if you prefer them more well-cooked.

7. Prepare Mustard Mayo: To create the mustard mayo, mix together whole egg mayonnaise, white wine vinegar, and mustard in a bowl. Stir until well combined.

Roasted Fingerling Potatoes with Poached Eggs and Mustard Mayo

8. Assemble the Dish: Place the baked potatoes on a serving platter. Top them with the blanched beans. Drizzle the prepared mustard mayo over the potatoes and beans.

9. Add Poached Eggs: Arrange the poached eggs down the center of the vegetables.

10. Serve: To serve, gently toss everything together at the table, allowing the eggs to break open and become part of the dressing. Enjoy your delicious dish!

Just a quick tip, when you are poaching the eggs, add 2 tablespoons of white vinegar to boiling water. It will help setting the eggs nicely! Works like a charm!

More Potato Recipes you may like:

Roasted Fingerling Potatoes with Poached Eggs and Mustard Mayo
Roasted Fingerling Potatoes with Poached Eggs Mayo Recipe

Roasted Fingerling Potatoes with Poached Eggs Mayo Recipe

Recipe by Adore Foods
5.0 from 56 votes

Easy side dish meal, these roasted to perfection fingerling potatoes are served with blanched green beans, poached eggs and a tangy mustard mayo to balance the dish

Course: Side dishesCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

50

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 bag 1 fingerling potatoes, scrubbed, cut in quarters length ways

  • 2 tbsp 2 olive oil

  • 1 1 rosemary sprig, leaves stripped

  • baby green beans, trimmed

  • 4 large 4 eggs

  • 2 tbsp 2 white vinegar

  • Mustard Mayo
  • 1/4 cup 1/4 whole egg mayo

  • 1 tbsp 1 white wine vinegar

  • 2 tsp 2 mustard

Directions

  • Preheat oven at 400F/ 200C.
  • Place potatoes, oil, salt and rosemary in a medium bowl and toss them together. Place the mixture in a single layer on a baking paper lined tray. Bake them for 50 minutes, turning halfway through, until golden and tender.
  • Meanwhile, blanch beans in a pan of boiling water for 3-4 minutes, until just tender. Drain and refresh under cold water. Drain.
  • Poach eggs in a large pan with simmering water and 1 tbsp white wine vinegar added for 1-2 minutes, for soft consistency or until cooked to your liking.
  • To make mustard mayo, mix together whole egg mayo, white wine vinegar and mustard.
  • Place potatoes on a serving platter, top with beans and drizzle over mustard mayo. Arrange poached eggs down center of vegetables.
  • To serve, toss together at table so eggs will break open and become part of the dressing.