Fingerling Potatoes With Aioli

Fingerling Potatoes With Aioli

Time: 40 mins


  • 2 1/2 lbs fingerling potatoes, unpeeled
  • kosher salt


  • 1 Rinse the potatoes and put them in a large saucepan and cover with salted(1 tablespoon) water and bring to a boil.
  • 2 Simmer uncovered for 15-20 minutes, until they are just tender.
  • 3 Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5-10 minutes.
  • 4 For the aioli, tear the slice of bread into pieces and place in a bowl and pour the vinegar over the bread and set aside for 5 minutes.
  • 5 Place the garlic cloves, egg yolks, zest, juice, saffron, crushed red pepper flakes(if using), 1-1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper in the bowl of a food processor fitted with a steel blade; add the bread and puree into a paste.
  • 6 With processor running slowly pour the oil through the feed tube until it is the consistency of thick sour cream. Place in a serving bowl.
  • 7 Slice potatoes in half and place them on a serving plate.
  • 8 Sprinkle with salt and pepper, and decorate with chopped chives and serve with aioli.
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