- Preheat the oven to 450 degree F. Line a large sheet pan with parchment paper and arrange the bacon in a single layer. Place in the oven.
- Meanwhile, place the potatoes and the salt in a large pot. Add water to cover. Bring to a boil, then reduce the heat to a simmer. Simmer for 15 minutes, until the potatoes are forktender. Drain the potatoes.
- Remove the bacon and leave the grease on the pan. Transfer the potatoes to the tray. Using a heavy measuring cup or drinking glass, firmly smash the potatoes. Gently toss the broken potatoes with the bacon grease, avocado oil, fry seasoning, salt and pepper. Transfer to the oven and roast the potatoes 20 to 25 minutes, tossing halfway through, until the potatoes are crisp and golden brown.
- Chop the bacon and add it back to the tray around the potatoes. Bake for an additional 5 minutes, until the bacon is crisp.
- Drizzle with aioli, and scallions. Peel and halve the eggs and place them around the tray. Serve hot.
For the Cajun aioli:
In a small bowl, gently stir together the mayonnaise, mustard, Cajun seasoning, lemon juice, hot sauce, and pickle juice. Store in an airtight container in the refrigerator for up to 2 weeks.
