Name: Fingerling Potatoes With Aioli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 1/2 lbs fingerling potatoes, unpeeled; kosher salt; 1 slice white bread, crust removed; 2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar; 6 large garlic cloves, chopped; 2 extra-large egg yolks, at room temperature; 1/2 teaspoon grated lemon zest; 3 tablespoons fresh lemon juice; 1/2 teaspoon saffron thread; kosher salt; fresh ground black pepper; 1 1/2 cups olive oil; chives, chopped; crushed red pepper flakes (optional)

1

Recipe by Manami

1

Person talking

Join In Now Join the conversation!

Fingerling Potatoes With Aioli created by Ms B.

Ready In:: 40mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

POTATOES
2 ¹⁄₂ lbs fingerling potatoes, unpeeled
kosher salt
FOR THE AIOLI
1 slice white bread, crust removed
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
6 large garlic cloves, chopped
2 extra-large egg yolks, at room temperature
¹⁄₂ teaspoon grated lemon zest
3 tablespoons fresh lemon juice
¹⁄₂ teaspoon saffron thread
kosher salt
fresh ground black pepper
1 ¹⁄₂ cups olive oil
chives, chopped
crushed red pepper flakes (optional)

directions

Rinse the potatoes and put them in a large saucepan and cover with salted(1 tablespoon) water and bring to a boil.
Simmer uncovered for 15-20 minutes, until they are just tender.
Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5-10 minutes.
For the aioli, tear the slice of bread into pieces and place in a bowl and pour the vinegar over the bread and set aside for 5 minutes.
Place the garlic cloves, egg yolks, zest, juice, saffron, crushed red pepper flakes(if using), 1-1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper in the bowl of a food processor fitted with a steel blade; add the bread and puree into a paste.
With processor running slowly pour the oil through the feed tube until it is the consistency of thick sour cream. Place in a serving bowl.
Slice potatoes in half and place them on a serving plate.
Sprinkle with salt and pepper, and decorate with chopped chives and serve with aioli.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Manami

Contributor

@Manami

Contributor

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by Ms B.

3/8/2008

Reply
review by Ms B.

3/8/2008

This was a great starter for a dinner of recipe #173918, recipe #12757, and Asiago Garlic Bread. I tend to never use measuring spoons (except for baking) and think that I got a little too much lemon juice in the aioli, but the tartness was a good contrast to the other rich elements of the meal. I will add this recipe to my list for entertaining. So great that it can be prepped ahead of time so that I can enjoy my guests.

Reply
creation by Manami

8/15/2006

This recipe is one of Ina Garten's (Barefoot Contessa) newer recipes(Copyright 2006). I watched her make it last night and I can't wait to try it. It looks so good!