Fingerling Potatoes with Dipping Aioli


  • chopped chives for garnish
  • ½ cup olive oil
  • salt and pepper
  • ¼ tsp saffron
  • 3 tbsp lemon juice
  • zest of 1 small lemon
  • 2 egg yolks
  • + 4 more ingredients
    • 4 cloves garlic, roughly chopped
    • 1.5 lbs fingerlings
    • 1.5 tbsp cider vinegar
    • ½ slice bread (soft-ish sandwich bread, not a crusty baguette)

Place the half bread slice in a bowl with the cider vinegar. Let it soak and soften up for 5 minutes. We will use this bread to thicken the aioli. Place the fingerling potatoes in a big pot and cover with cold water. Toss in a tablespoon of salt, then bring to a boil, and simmer for about 10-15 m...

View full recipe at SpringPad


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