Fingerling Potatoes with Aioli

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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!!

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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.

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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'

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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!

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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.

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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

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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!

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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.

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This sauce was awful. Never will make again.

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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!