FINGERLING POTATOES WITH AIOLI

By stevek980

Ingredients

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Preparation

Step 1

2 ½ lbs fingerling potatoes. Cook regularily. For aioli take 1 slice white bread with crust removed and tear in pieces and put in bowl and cover with 2 tbsp Champagne or white wine vinegar and let sit for five minutes. Then in food processor put six large garlic cloves (chopped), 2 extra large egg yokes at room temperature, ½ tsp lemon zest, 3 tbsp fresh squeezed lemon juice, ½ tsp saffron threads, salt and pepper and add bread pieces. Mix well and then add olive oil (stream in) until consistency of thick sour cream. Cut potatoes in half and salt and pepper them and add chopped chives. I tried this on 4/14/09 and very good. The aioli did not get thick like sour cream though. The potatoes were very good by themselves.