Food Network UK uses cookies to enhance your experience. Find out more about cookies by reading our Privacy and Cookies Policy. By continuing to use Food Network UK you are agreeing to our use of cookies, unless you have disabled them.
Fingerling potatoes with aioli
2
Fingerling potatoes with aioli
Ingredients
- 1.3kg fingerling potatoes, unpeeled
- Salt
- Freshly ground black pepper
- Chives, chopped
For the aioli:
- 1 (1cm-inch thick) 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 zest
- 3 tbsp freshly squeezed lemon juice
- 1/2 tsp saffron threads
- Salt and freshly ground black pepper
- 360ml good olive oil
Method
How to make Fingerling potatoes with aioli
1) Rinse the potatoes and put them in a large saucepan. Cover 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.
2) 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.
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, zest, 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.
3) 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.
