New potatoes with aioli

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Ingredients

  • For the potatoes:

  • 1.2kg pounds new potatoes, unpeeled
  • Salt

  • For the aioli:

  • 1 slice white bread, crust removed
  • 2 tbsp champagne or white wine vinegar
  • 6 large garlic cloves, chopped
  • 2 extra large egg yolks, at room temperature
  • 1/2 tsp grated lemon rind
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 tsp saffron threads
  • Salt and freshly ground black pepper
  • 360ml good olive oil
  • Chives, chopped

Use imperial measurements

Method

How to make New potatoes with aioli

For the potatoes:

Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tbsp 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:

1) Tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.

2) Place the garlic cloves, egg yolks, lemon rind and juice, saffron, 1 1/2 tsp salt and 1/2 tsp 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.

3) 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.


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