Fingerling Potatoes With Aioli Recipe

Name: Fingerling Potatoes With Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: POTATOES; 2 1/2 lbs fingerling potatoes, unpeeled; kosher salt; FOR THE AIOLI; 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)

Servings: persons

POTATOES
2 1/2 lbs fingerling potatoes, unpeeled
kosher salt
FOR THE AIOLI
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)

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.

1314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: POTATOES, 2 1/2 lbs fingerling potatoes, unpeeled, kosher salt, FOR THE AIOLI, and more.

Yes, Fingerling Potatoes With Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fingerling Potatoes With Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions