Fingerling Potatoes with Aioli

Show: Barefoot ContessaEpisode: LA Story

Rated: 4 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Cook Time:
25 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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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.

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Comments & Reviews

recipe Fingerling Potatoes with Aioli
Casey des moines, IA 10-22-2009
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Ick Ick Ick
Rated: 1 stars out of 5

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!Read more
recipe Fingerling Potatoes with Aioli
Nancy Newville, PA 03-19-2009
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Great Aioli But Sqeeze the Bread
Rated: 5 stars out of 5

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.Read more
recipe Fingerling Potatoes with Aioli
Laura New Orleans, LA 03-14-2009
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WONDERFUL
Rated: 5 stars out of 5

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... LauraRead more
recipe Fingerling Potatoes with Aioli
David Ronkonkoma, NY 02-24-2009
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Good
Rated: 3 stars out of 5

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.Read more
recipe Fingerling Potatoes with Aioli
Debra Carlsbad, CA 02-23-2009
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Bitter and tasted like olive oil
Rated: 2 stars out of 5

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 - thanksRead more
recipe Fingerling Potatoes with Aioli
Kimberly Palos Heights, IL 11-21-2008
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OMG!
Rated: 5 stars out of 5

The aioli is tremendous! Will use this recipe again & again!