Fingerling Potatoes with Aioli
- 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
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.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Copyright 2006, Ina Garten, All Rights Reserved
Recipe courtesy of Bobby Flay