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Thrive Smashed Potatoes with Rosemary and a Soft Boiled Egg

Kara Dykert of

Dairy-free options Gluten-free options Vegetarian Breakfasts Brunch Sides Vegetarian Roast


    • 1 Lb. small potatoes, rinsed and scrubbed
    • 3 Tablespoons Thrive® Culinary Algae Oil
    • 1 Teaspoon sea salt
    • 1 Teaspoon paprika
    • 2 Sprigs fresh rosemary
    • 4 Eggs


  1. Preheat your oven to 425 degrees.
  2. On a baking sheet lined with parchment paper, place your rinsed potatoes.
  3. Drizzle potatoes with 2 tablespoons oil, then sprinkle with salt, paprika and fresh rosemary.
  4. Using your hands, equally coat the potatoes.
  5. Roast in the oven for 20-25 minutes, or until tender.
  6. While the potatoes are roasting, soft boil your eggs. Boil a pot of water, and once boiling, place your eggs in the water for 4 minutes (if you prefer your yolks hard-boiled you can boil them for 7 minutes). Remove the eggs from the water, and rinse in cold water. Crack gently and peel the eggs. If you’re having a hard time peeling them, you can peel off the top and use a spoon to remove the egg.
  7. Once your potatoes have roasted and are tender, remove from the oven.
  8. Carefully smash your potatoes with the bottom of a flat cup. Drizzle with remaining oil and roast for 5 more minutes. You can also broil them for a minute if you prefer some extra goldenness!
  9. Top your smashed potatoes with a poached egg, and serve with a little extra rosemary and salt!

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