Saturday, April 23, 2011

Fingerling Potatoes with Dipping Aioli

2 1/2 pounds fingerling potatoes, unpeeled
kosher salt

* * * * * *

Ingredients for the aioli:
1 (1/2-inch thick) slice white bread, crust removed
2 T Champagne or white wine vinegar
6 large garlic cloves, chopped
2 extra large egg yolks, at room temperature
1/2 teaspoon grated lemon zest
3 T freshly squeezed lemon juice
1/2 teaspoon saffron threads
kosher salt
freshly ground black pepper
1 1/2 cups extra virgin olive oil
chives, chopped

Preparing the potatoes:
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.

* * * * * *

Preparing 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 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Squeeze the vinegar from the bread, add the bread to the food processor, 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.

Serves 6


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP