Lemony Aioli Potatoes with Kale and Soft Boiled Eggs

To make the Lemony Aioli Potatoes: Pan roast gold potatoes in a cast iron pan with garlic powder, onion powder, and olive oil over medium heat, covered, for 7-8 minutes. Meanwhile, prepare the lemon aioli by mixing 1 tablespoon of avocado oil mayo with the juice of 1 lemon. Once the potatoes are cooked, toss them with the lemon aioli, sautéed kale, and sun-dried tomatoes.

To make the perfect soft-boiled eggs: Bring water to a boil, add the eggs, and cook for 6 minutes. Immediately transfer the cooked eggs to a bowl of ice water and let them cool for 5-10 minutes. Peel carefully.

Assemble the dish by plating the Lemony Aioli Potatoes with kale and sun-dried tomatoes, adding the soft-boiled eggs, and garnishing with green onion and a sprinkle of aleppo pepper.