Fingerling Potatoes With Aioli

Recipe by Manami
READY IN: 40mins




  • 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.