Fingerling Potatoes with Aioli

Total Time:
40 min
15 min
25 min

6 servings

  • 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.

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4.2 40
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. item not reviewed by moderator and published
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 sure to squeeze the vinegar from the bread and because I adore garlic, I used large cloves! Again, AWESOME!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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' item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This sauce was awful. Never will make again. item not reviewed by moderator and published

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Fingerling Potato Chips

Recipe courtesy of Aaron McCargo Jr.