We get the Wall Street Journal, and Jessica Koslow’s recipe from their amazing “slow food fast” section has become one of our favorites. It’s easy, quick and uses things you probably have right in your pantry.

2 lbs. small potatoes, scrubbed well and cut in half
(Red are fine and so are Yukon gold. I try to buy potatoes that don’t need to be peeled, since I hate peeling!)
1/4 cup olive oil
salt & pepper
4 eggs, hardboiled, peeled and quartered  (use more if you love eggs)
6 Tbsp butter
3 Tbsp lemon juice
4 Scallions,thinly sliced

Set Oven to 450. Add potatoes to a large pan, and boil for 15 minutes in salted water. Drain potatoes and rinse pan well.

Mix oil, salt and pepper in a small bowl. Layer potatoes face up on a baking pan and drizzle with oil mix. Roast in the oven for 15 minutes, flipping over halfway through. I sometimes have to cook it a little longer to get them really nicely browned.)

If you haven’t boiled the eggs, now is a good time to do so.

Add butter to the pan, and heat for 5 minutes, stirring from time to time. The butter should become well browned, but not burned. Remove from heat. Dump potatoes and lemon juice in and stir gently. Add scallions and eggs and stir gently once more. Serve.