Fingerling Potatoes With Aioli
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
52
Sourness
35
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Champagne6 large
Garlic Cloves (chopped)1 tsp
Lemon Zest (grated)3 tbsps
Lemon Juice (freshly squeezed)1 tsp
Saffron Threads1.5 cups
Olive Oil (good)Directions:
1
Rinse the potatoes and put them in a large saucepan
2
Cover them with cold water, add 1 tablespoon of salt, and bring to a boil
3
Simmer uncovered for 15 to 20 minutes, until they are just tender
4
Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes
5
For the aioli, tear the slice of bread into pieces and place in a bowl
6
Pour the vinegar over the bread, and set aside for 5 minutes
7
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
8
Add the bread, and puree into a paste
9
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
10
Place in a serving bowl
11
Slice the potatoes in half and place them on a serving plate
12
Sprinkle with salt and pepper, and decorate with the chopped chives
13
Serve with the aioli