Fingerling Potatoes with Aioli
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 670
- Total Fat
- 56
- Saturated Fat
- 8
- Carbohydrates
- 38
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 72
- Sodium
- 635
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.