fingerling potatoes with garlic lemon aioli Recipe
how can you go wrong with potatoes and a garlicy lemon aioli? simply put - you can't. i make this for an appetizer and sometimes alex and i even have it for dinner with a green salad. they are addictive beyond your wildest imagination!
i saw the great one (ina garten) make this on her show a while back. i was immediately interested - but then....out came the raw eggs and saffron. *shudder*
i don't do raw eggs - they scare me - and i DO NOT do saffron. saffron has been ruined for me for life and i fear i will never be able to eat it again.
have this ever happened to you....
you have never had a seasoning/ingredient before and you are kind of excited to try it and then you do - and you want to immediately spit it out? that is what happened to me with saffron. i was made something with saffron once and they added so much of it to the dish it felt like i was eating a plate of the stuff. it was so overwhelming - gag inducing overwhelming - that i cannot even look at saffron without that flavor taking over my mind. i know i need to get over this and move on - trust me when i say i have tried.
i did not add saffron to the aioli as the great one did. you can if you want to but add a SMALL pinch. i am not sure that it would make this aioli better. this stuff is incredible the way it is. its creamy - the garlic flavor is bold - and the bright punch of the lemon brings it all together.
oh - and the great one also garnishes with chives rather than parsley. you decide....
fingerling potatoes with garlic lemon aioli
adapted from
the great one (ina garten)
- 2 1/2 pounds fingerling potatoes, unpeeled
- Kosher salt
- For the Aioli:
- 1(1/2-inch thick) slice white bread, crust removed
- 2 tablespoons Champagne or white wine vinegar
- 6 large garlic cloves, chopped
- 1 1/2 cups mayo
- 2 teaspoon grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- parsley
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.
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, zest, juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. Add mayo and process until it is incorporated. 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 parsley.
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