Fingerling Potatoes With Dipping Aioli Recipe 455

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FINGERLING POTATOES WITH AIOLI



Fingerling Potatoes with Aioli image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds fingerling potatoes, unpeeled
Kosher salt
1(1/2-inch thick) slice white bread, crust removed
2 tablespoons Champagne or white wine vinegar
6 large garlic cloves, chopped
2 extra-large egg yolks, at room temperature
1/2 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
Kosher salt
Freshly ground black pepper
1 1/2 cups good olive oil
Chives, chopped

Steps:

  • 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 and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
  • 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, egg yolks, zest, juice, saffron, 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. 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.
  • 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.

ROASTED FINGERLING POTATOES WITH LEMON-PARSLEY AIOLI



Roasted Fingerling Potatoes with Lemon-Parsley Aioli image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
1 1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
2/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice (from 1 lemon)
2 tablespoons lemon zest (from 2 lemons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
2/3 cup fresh Italian parsley leaves, chopped

Steps:

  • For the potatoes: Preheat the oven to 450 degrees F.
  • In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
  • For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
  • Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.

FINGERLING POTATOES WITH DIPPING AIOLI RECIPE - (4.5/5)



Fingerling Potatoes with Dipping Aioli Recipe - (4.5/5) image

Provided by dkanon

Number Of Ingredients 12

1/2 slice bread (soft-ish sandwich bread, not a crusty baguette)
1 1/2 tablespoon cider vinegar
1 1/2 lbs fingerling potatoes
4 cloves garlic, roughly chopped
2 egg yolks
Zest of 1 small lemon
3 tablespoons lemon juice
1/4 teaspoon saffron
1/2 teaspoon salt
Pepper, to taste
1/2 cup olive oil
Chopped chives for garnish

Steps:

  • 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 minutes, depending on the size of your fingerlings. They are done when they are fork tender (taste one to be sure they are perfectly done). Drain and let cool. In the meantime, it's time to make the aioli. Place the garlic, egg yolks, lemon zest, lemon juice, saffron, 1/2 teaspoon salt and black pepper in a food processor and blend until very smooth (you don't want big chunks of raw garlic in the aioli). Toss in the bread and its vinegar, and process again until smooth and distributed. With the food processor running, stream in the olive oil so it can emulsify. Once it's a smooth homogeneous mixture, taste and adjust seasoning, if necessary. Slice the fingerlings in half down the length of the potato. Lay them on a platter with a bowl of aioli, and season the potatoes with sea salt and pepper, and sprinkle with chives. Serve and enjoy!

FINGERLING POTATOES WITH AIOLI



Fingerling Potatoes With Aioli image

This recipe is one of Ina Garten's (Barefoot Contessa) newer recipes(Copyright 2006). I watched her make it last night and I can't wait to try it. It looks so good!

Provided by Manami

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/2 lbs fingerling potatoes, unpeeled
kosher salt
1 slice white bread, crust removed
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
6 large garlic cloves, chopped
2 extra-large egg yolks, at room temperature
1/2 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon saffron thread
kosher salt
fresh ground black pepper
1 1/2 cups olive oil
chives, chopped
crushed red pepper flakes (optional)

Steps:

  • Rinse the potatoes and put them in a large saucepan and cover with salted(1 tablespoon) water and bring to a boil.
  • Simmer uncovered for 15-20 minutes, until they are just tender.
  • Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5-10 minutes.
  • 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.
  • 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.
  • 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.
  • Slice potatoes in half and place them on a serving plate.
  • Sprinkle with salt and pepper, and decorate with chopped chives and serve with aioli.

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