Photo: Fingerling Potatoes with Aioli Recipe
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.
* Raw Egg Warning
Food Network Kitchens 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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By Peaster58
bellingham, WA
on April 11, 2013
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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!!
By Janiste
Reston, VA
on December 12, 2012
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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.
By lynchlaurie@roc...
Longview, TX
on April 09, 2012
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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'
Read all 39 reviews