Searching for an aesthetic twist on a classic Southern dish? Look no further.
- 10 small Yukon gold potatoes
- 5 eggs
- 1 lemon
- smoked chile pepper
- olive oil
- 1 clove garlic
- Fresh dill
- salt & pepper
- pickled garlic scapes*
- Heat oven to 375 F. Puncture the potatoes with the tines of a fork. Rub with olive oil and season with salt and pepper.
- 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.
- Start by grating the garlic clove into the 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 pepper, 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 seasoning if needed. Set aside.
- 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.
- 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 tablespoons worth will do). Add the black pepper and fresh dill with a heavy hand. Serve with the smoked chile aioli on the side or spoon onto a shallow bowl and pour the potatoes on top.
*I pickled the garlic scapes 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.