Fingerling Potatoes with Aioli (Serves 6)
Copyright 2006, Ina Garten, All Rights Reserved
Photo: Courtesy of Food Network
2 1/2 pounds fingerling potatoes, unpeeled
For the Aioli:
Slice of white bread, sliced ½ inch thick, crusts removed
2 tablespoons champagne or white wine vinegar
6 large garlic cloves, chopped
2 extra-large egg yolks at room temperature
½ teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
½ teaspoon saffron threads
Freshly ground black pepper
1 ½ cups good olive oil
Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.
Place the garlic cloves, egg yolks, zest, juice, saffron, 1 ½ teaspoons salt and ½ teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. 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. Place in a serving bowl.
Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.