Fingerling Potatoes with Aioli

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

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
Directions

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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    40 Reviews
    4 40
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    This recipe is a clear "10" for presentation, it has that wow factor. It's also very easy to make. My only problem was the consistency which came out thick. I didn't notice that any other reviewer commented on this so it must have been something I did. My yolks were not at room temp , which the recipe called for, so maybe that was it. Also, maybe just me, but my vinegar completely soaked into the bread, so nothing to squeeze out. This may have made the sauce more acidic than it should have been. I did like someone's suggestion about using wine to soak the bread instead of vinegar and will try that next time. Lastly, unfortunately I only had extra virgin oil but I think lighter oil would have been much better as Ina called for on her show.
    The recipe is AWESOME!! I made it for an "afternoon with the girls" and it was the hit of the afternoon! The aioli was so very easy to make and loved that the potatoes were boiled as they were soft and tender, just right for the dip. I think a crunchy/roasted potato might have been a bit too chewy and detracted from the elegant aioli. The pairing was just perfect, not to mention the flavor, OMG! This will definitely be made again in my house. By the way...be sure to squeeze the vinegar from the bread and because I adore garlic, I used large cloves! Again, AWESOME!!
    Very good. The aioli part makes a lot! And you don't need a lot per serving as it packs a punch with flavor. I would suggest roasted the potatoes to give some depth of flavor...boiling just made them pedestrian. I would salt and pepper them while roasting too. as always, Ina's recipes are reliable...some great, some ok and better with changes but never bad.
    I made this for Keno group and only had Meyer lemons; was ok; but too lemony. I made for Easter Sunday yesterday and not a drop left ! I used fresh eggs I gathered from our chickens, (really room terature; right out from under the chicken and two whole lemons - zest and juice of both; a little more saffron, and the champagne vinegar of couese and it was FABULOUS!! I love how easy, quick and tasty it was!! I will be making this again and again!! Thank you Ina'
    Even though I was interrupted twice when trying to make the aioli, and as a consequence like others the aioli never came together, it was still great! I had some friends over and they loved it, and still talk about it. I can't imagine what they would do if I got the aioli to meet consistency. :- I am going to make it again for a get together and I am definitely hoping it works. Thanks for the reminders from the show everyone that are not in the recipe! Also, a clever idea about baking the fingerlings, I think that is a super idea! Also I have found that I cannot use the same amount of salt whenever it calls for Kosher salt. I always reduce. Spoiled a batch of matzo balls, following Ina's recipe, because they were so horribly salty!
    Better than french fries! I didn't have any bread or saffron on hand so I just added a spoonful of dijon mustard to help with the emulsification and flavor. It turned out just perfectly! This did make A LOT - there were four of us snacking and I was still able to snack for two days afterwards.
    So I'm not sure what I did wrong but my Aioli did not reach the right consistency. It was a consistency very similar to a 'broken' hollandaise sauce. But the flavor was absolutely fabulous! It was still an Ina recipe after all! So with only minutes before company arrived and perfectly cooked fingerling potatoes, I through some mayo in the blender with garlic, saffron, lemon juice and lemon zest, and some S&P. The same flavors as in the Aioli. The end result was a good consistency and had great flavor. Can't wait to try to make the actual recipe and this time I won't wait till 15 minutes before company arrives to attempt it again! lol
    Thank goodness I read everyone's reviews before cooking! I squeezed the vinegar out of the bread (which was a lot. I didn't scale back the garlic, but I will next time. Even for a garlic love, it was a little bit too much. I oven roasted the potatoes to get a nice crust around the edge and added some fresh herbs. This was sooo delicious, I've never had fingerling potatoes before and they were so yummy and pretty!
    These are great. By the way, in the show on TV, Ina DOES TELL YOU TO SQUEEZE THE VINEGAR OUT OF BREAD AFTER SOAKING BEFORE PUTTING IT IN THE FOOD PROCESSOR. That is probably why some people thought this sauce was awful. It would be if you omit this step which the recipe instruction doesn't tell you to do.
    This sauce was awful. Never will make again.
    Unbelievable! I am beyond excited at how this turned out. I, like other reviewers, squeezed the excess vinegar out of my soggy bread. I also used small-to-medium sized cloves or garlic and not "large" ones. It reminds me of Maggiano's aioli they pair with zuchini fritte. I would give it 100 stars if I could. Can't wait to impress dinner guests!
    This aioli is sooooo good. I followed advice from other reviewers and used light olive oil and also squeezed the vinegar (used champagne citrus vinegar) from the bread - both of which Ina does on the show. I serve the aioli with fingerlings I simply roast in olive oil, salt and pepper in the oven at 400 degrees for about 20 minutes. This has become my go to appetizer - everyone I have served it to absolutely raves about it. This goes wonderfully with the pomegranite cosmos from this same show.
    I made this recipe last weekend for Mother's Day and it was delicious!!! I didn't add all the oil though. I only added one cup. It was really easy to make and everyone commented about how good it was. Of course since I live in a warm climate, I put the sauce in a bowl surrounded by ice to make sure it didn't go bad. My question is, can you freeze this sauce? I would love to make it as gifts for Christmas but don't know if it would freeze well. Another winner Ina!!!
    Uh, Ina should have her own show....oh wait she does! Its easy to see why with this recipe! My family ate it until it was near gone! This does make an enormous batch though. I have 7 people in the family and we couldn't finish it at all. And we love aioli! YUM. I took the tips from previous users and made sure to but "pure", not extra virgin olive oil! I omitted about 1/3 of the garlic (just seemed like alot). I also squeezed the vinegar out out the bread. (I think she does this on the show but it's not stated in the recipe). Saffron is expensive but I found it Trader Joe's for around $5.98 for more than enough!
     
    Thanks Ina. You are a dream.
    I love garlic and grew up in a home that used it in basically everything. However this was just too much and I used 2 large cloves and 3 smaller ones.
     

     
    Other than that it was super easy. I was thinking maybe roasting the garlic next time to see how that would taste.
    I didn't have saffron so I just made the recipe with out it. It was Fantastic! I used more garlic, squeezed the bread from the white wine vinegar, used more lemon zest and used vegetable oil instead of a good olive oil...since I only had extra virgin. I didn't use the recommended ammount of oil..I just pourred it in gradually until the "mayo" looked right. Wow...my 2 yr old, 5 yr old, and husband ate all of it up in 4 minutes! Delicious! I always love your recipes Ina!
    This Aioli was fantastic! Everyone ate it till the last drop! I followed the recipe exactly, however, there are two things from the show that are not mentioned or not explicit in the recipe: One, you MUST squeeze all of the liquid from the bread before adding it to the mix, this is not in the recipe, but Ina did it on the show. Otherwise, the aioli would be too acidic. Second, the recipe calls for "good" olive oil, but on the show, Ina specifically made the point of stating that she used "Pure" olive oil and NOT Extra Virgin Olive Oil in this recipe. Extra Virgin olive oil will have too strong of an olive taste for this recipe, so you need to use a lighter olive oil. If you do not have any available, you would be better off using a flavorless vegetable oil (such as canola) in this recipe, rather than use "extra virgin" olive oil.
    I'm so dissapointed, but this was terrible! Way too much olive oil and it never mixed well. What an awful waste of an expensive spice!
    This is great recipe, but you definitely need to squeeze the vinegar/liquid out of the bread like Ina did on TV. I'm glad I saw the show because this step was missed in the recipe.
    This was absolutely delicious. We had quests last night and served this with breaded pork chops. EVERYONE raved over the Potatoes with Aioli... There were no leftovers. I followed the recipe exactly. The potatoes were perfectly cooked... this was the first time I had ever steamed the potatoes as you suggested. Ina, you are GREAT. I know I can always depend on you and all of your fantastic recipes...Thank You and keep em comin... Laura
    It was the first time I tried to make it and I added to much garlic. Overall though I thought it went great with the potatoes.
    I made this over the weekend. The recipe as written was very bitter and had an aweful olive oil after taste. I ended up throwing all the sauce away. Has anyone done what Chele from Poway suggested? Did it help? I loved the idea of the homemade mayo with garlic - but don't know what made it have a terrible after taste of acid and olive oil. Thankfully I salvaged the potatoes and made a great southwestern potato salad that everyone loved...
     
    Any suggestions on Ina's sauce would be great - thanks
    The aioli is tremendous! Will use this recipe again & again!
    If I recall correctly, Ina stated on the show she boiled the fingerling potatoes for only 10 minutes, them steamed drained potatoes in a colander covered with a towel for another 15 minutes. This recipe also doesn't state to squeeze the bread to remove as much liquid as possible. This may be the reason some cooks' results were too acidic. Hope this helps.
    this was the best hit in 4 dinner parties ---couldn't ask for anything better
    The aioli was way too tart, a somewhat bitter aftertaste. Next time I will substitue white wine for the vinegar. Lemon juice, zest and vinegar combined is too overwhelming in the acid department.
    At my husband's request, I made this again tonight and it was better than the first time. The garlic and lemon flavors in the sauce blended perfectly with the steak my husband prepared. I didn't have fingerlings this time so I used golden small potatoes quartered. I didn't have champagne vineger so added 1 tablespoon Reislings wine. Lovely!!!
    Exstreamly easy and fun to make. My husband loved it and has requested this dish more often. Recipe is fast enough to make a nice side dish alternative after work. Yahoo!
    What an easy and delicious appetizer to make. I used a very good olive oil and champagne vinegar which I believe is crutial in having a great end product.
     
    Keep those recipes coming.
    Too oily!
     

     
    I really wanted to love this recipe but it had a gross aftertaste.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Crispy Fingerling Potatoes

    Recipe courtesy of Sandra Lee