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.