Preheat and prepare: Preheat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment or a Silpat and set aside. A hot oven gives quick, high heat so the smashed potatoes form crisp brown edges without drying the centers.

Parboil the potatoes: Place the baby potatoes in a large pot and cover with cold water by 2 cm (1 inch). Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a knife (about 10–12 minutes for 20–30 mm potatoes). Parboiling cooks the interior so smashing won’t shatter the nuggets and gives the surface starches a tacky texture that browns beautifully.

Drain and steam-dry: Drain the potatoes in a colander and return them to the hot pot off the heat for 1–2 minutes, shaking occasionally. This dries the surface so oil adheres evenly and helps produce crispier crust during roasting.

Smash the potatoes: Lightly oil the baking sheet with about 2 tbsp of the olive oil (reserve the remaining oil for finishing and chimichurri). Arrange the potatoes in a single layer with space between them. Using a sturdy flat-bottomed glass, potato masher, or the bottom of a small plate, press each potato gently until it flattens to about 1–1.5 cm (1/2 inch) thick. Don’t over-press—keep the interior intact so they remain fluffy inside.

Season and oil: Brush or drizzle the smashed potatoes evenly with the remaining 1 tbsp olive oil and the reserved oil so the total used on the pan is 3 tbsp. Sprinkle with the remaining 1 tsp kosher salt and 1 tsp freshly ground pepper. The oil and salt on the exposed surfaces will promote Maillard browning and crisping.

Roast until deeply browned: Roast the sheet pan in the preheated oven for 20–25 minutes, rotating the pan halfway through. After 20 minutes check: the edges should be golden-brown and the undersides nicely caramelized. High dry heat creates concentrated browning — that color equals flavor.

Create wells and bake eggs: Remove the pan from the oven. Use the back of a spoon to make a shallow well in the center of 4 potatoes (one per serving). Crack one egg into each well, being careful to keep yolks intact. Return the pan to the oven and bake for 6–8 minutes for set whites and runny yolks, or longer (10–12 minutes) if you prefer firmer yolks. Baking the eggs on the potatoes lets the hot surfaces gently finish the egg whites while the yolks remain luscious.

While the eggs bake, make the quick chimichurri: In a small bowl combine the chopped cilantro (or basil) and parsley, minced garlic, red wine vinegar, 1 tbsp of the olive oil reserved above, and a pinch (about 1/4–1/2 tsp) red pepper flakes to taste. Season with a pinch of salt and freshly ground pepper and stir to emulsify. The acid in the vinegar brightens the oil and releases the herbs’ aromatic oils, giving a vivid, fresh contrast to the rich potatoes and egg yolk.

Finish and plate: When the eggs are done to your liking, remove the sheet pan from the oven. Spoon the chimichurri over the potatoes and eggs, leaving some yolk exposed for presentation. Finish with the chopped parsley scattered over the whole tray, a final pinch of flaky sea salt and a light grind of black pepper. The fresh herbs and acid lift the dish and cut through the richness.

Serve immediately: Transfer 3–4 generous smashed potatoes with a baked egg onto each plate, spooning extra chimichurri over the top. Serve warm so yolks are runny and potatoes remain crisp at the edges.