• 10 small yukon golden potatoes
• 5 eggs
• 1 lemon
• Smoked chile pepper
• Olive Oil
• 1 clove garlic
• Fresh dill
• Salt & Pepper
• Pickled garlic scapes*

*The garlic scapes I pickled in advance. You could make a simple brine, or just soak overnight in some vinegar in the fridge. I cut mine up and re-purposed some pickle brine I had in the fridge for 2 days. A handful of capers would also do nicely for some salty-pickled punch.

1. Heat oven to 375 (if making the carrot, kumquat, golden beet salad dish, throw the potatoes in the oven with the other vegetables to batch it all together). Puncture the potatoes with the tines of a fork. Rub with olive oil and season with salt and pepper.
2. Place in a skillet and roast until they are fork tender. While the potatoes are cooking, make the aioli. You can certainly use a whisk or mortar and pestle and some good ol’ elbow grease to get the job done, but when I’m hosting I want the ease of a food processor.
3. Start by grating the garlic clove into bowl of the processor. Add the juice of one lemon and allow to macerate for a few minutes. Add the yolks of 2 eggs, a pinch of the smoked chile and a pinch of salt and blend to combine. Slowly drizzle in the olive oil, the slowest stream into the mix so it’ll emulsify. Loosen with a few drops of water if needed. Taste and adjust and set aside.
4. Soft boil the remaining 3 eggs by bringing a small pot of water to a rapid boil and lowering in the eggs and cooking for 8 minutes for a slightly jammy yolk. Cool in an ice bath, peel and cut into quarters.
5. When the potatoes are done, cut them up into irregular shapes. Toss with a lot of olive oil and the garlic scapes or capers (2 tbsp’s worth will do). Heavy handed black pepper and fresh dill. Serve with the smoked chile aioli on the side or spoon onto a shallow bowl and pour the potatoes on top.