Golden Smashed Potatoes & Eggs

📝 Ingredients

• 600 g baby potatoes (about 40 g each)
• 4 eggs
• 300 g frozen green beans
• 2 tbsp olive oil
• 1 tsp sweet paprika
• 150 g 2% Greek yoghurt
• 10 g fresh chives
• 1 lemon (½ for the sauce, ½ for the beans)
• Salt, black pepper

🍴 Utensils

• Air fryer
• 2 saucepans
• Colander
• Pastry brush
• Flat-bottomed glass
• Bowl

📖 Steps

1. Put the whole potatoes, well washed and unpeeled, in a saucepan of cold salted water. Bring to the boil, then cook for 15 to 18 min over a medium heat, until the tip of a knife slides in without resistance but they don't fall apart.
2. Drain the potatoes and leave them to steam dry in the colander for 5 min: the drier they are, the crispier they'll be. Meanwhile, bring a second saucepan of salted water to the boil for the eggs.
3. Place the potatoes on a board and smash them one by one with the bottom of a glass to about 1.5 cm thick: they should split open without breaking apart. Brush both sides with the oil mixed with the paprika, then season with salt.
4. Preheat the air fryer to 200 °C for 3 min. Arrange the potatoes in a single layer without overlapping (in two batches if needed) and cook for 18 min, turning halfway through, until the edges are nicely golden. In the oven: 220 °C, 30 min.
5. Using a spoon, gently lower the eggs, straight from the fridge, into the boiling water and cook for 6 min 30 s at a gentle boil. Immediately transfer them to a bowl of very cold water for 5 min to stop the cooking, then peel them carefully.
6. In the same boiling water, cook the frozen green beans for 8 to 10 min, until tender but still slightly crunchy. Drain, then drizzle with the juice of half a lemon and season with salt and pepper.
7. Make the sauce: finely snip the chives and mix them into the Greek yoghurt with the juice of the other lemon half, a pinch of salt and some pepper. Taste and adjust: the sauce should be fresh and slightly tangy.
8. Divide the golden potatoes and the beans between plates, add the halved eggs (the yolk should still be runny) and serve straight away with the sauce on the side, while the potatoes are still crispy.