Fingerling Potatoes With Aioli

“This recipe is one of Ina Garten's (Barefoot Contessa) newer recipes(Copyright 2006). I watched her make it last night and I can't wait to try it. It looks so good!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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