Fingerling Potatoes with Aioli

  • Level: Intermediate
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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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