Fingerling Potatoes with Aioli
- For the Aioli:
- 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
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. Squeeze bread for excess vinegar.
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.