Ingredients

2 1/2 pounds fingerling potatoes, unpeeled
Kosher salt

For the Aioli:
1(1/2-inch thick) slice white bread, crust removed
2 tablespoons Champagne or white wine vinegar
6 large garlic cloves, chopped
2 extra-large egg yolks, at room temperature
1/2 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads

Kosher salt
Freshly ground black pepper
1 1/2 cups good olive oil
Chives, chopped

Instructions

Rinse the potatoes and put them in a large saucepan. Cover
them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for
15 to 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 to 10 minutes.

For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar
over the bread, and set aside for 5 minutes.

Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2
teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread,
and puree into a paste. With the processor running, slowly pour the oil into the bowl
through the feed tube and process until it is the consistency of thick sour cream. Place

in a serving bowl.

Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and
pepper, and decorate with the chopped chives. Serve with the aioli.