Fingerling Potatoes With Aioli |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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It looks so good! Ingredients:
2 1/2 lbs fingerling potatoes, unpeeled |
kosher salt |
1 slice white bread, crust removed |
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar |
6 large garlic cloves, chopped |
2 extra-large egg yolks, at room temperature |
1/2 teaspoon grated lemon zest |
3 tablespoons fresh lemon juice |
1/2 teaspoon saffron thread |
kosher salt |
fresh ground black pepper |
1 1/2 cups olive oil |
chives, chopped |
crushed red pepper flakes (optional) |
Directions:
1. Rinse the potatoes and put them in a large saucepan and cover with salted(1 tablespoon) water and bring to a boil.
2. Simmer uncovered for 15-20 minutes, until they are just tender.
3. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5-10 minutes.
4. For the aioli, tear the slice of bread into pieces and place in a bowl and pour the vinegar over the bread and set aside for 5 minutes.
5. Place the garlic cloves, egg yolks, zest, juice, saffron, crushed red pepper flakes(if using), 1-1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper in the bowl of a food processor fitted with a steel blade; add the bread and puree into a paste.
6. With processor running slowly pour the oil through the feed tube until it is the consistency of thick sour cream. Place in a serving bowl.
7. Slice potatoes in half and place them on a serving plate.
8. Sprinkle with salt and pepper, and decorate with chopped chives and serve with aioli.
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