Another recipe from the Wall Street Journal – I have made this dish so many times and it’s always amazing. It’s great for supper or brunch.
2 lbs. small potatoes, scrubbed well, but not peeled
1/4 cup olive oil
salt and pepper
6 Tbsp butter
3 Tbsp lemon juice
4 scallions, thinly sliced
Heat oven to 450.
Boil potatoes and eggs in salted water for 15 minutes. Remove and halve potatoes. Lay on a roasting pan, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15 minutes, flipping the potatoes over halfway through.
Peel eggs and quarter them.
Heat butter for 5 minutes over medium heat in a pan large enough to hold everything, until it just starts to brown. Add lemon juice and stir. Then add potatoes, eggs and scallions, and toss everything together.
Check seasoning and serve.