Fingerling Potatoes With Aioli

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 1/2 lbs fingerling potatoes, unpeeled
• kosher salt
• 1 slice bread, crust removed
• 2 tablespoons champagne vinegar or 2 tablespoons 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)

Recipe

• 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.