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fingerling potatoes with garlic lemon aioli
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)

fingerling potatoes with garlic lemon aioli

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.

fingerling potatoes with garlic lemon aioli fingerling potatoes with garlic lemon aioli

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.

fingerling potatoes with garlic lemon aioli fingerling potatoes with garlic lemon aioli

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.

fingerling potatoes with garlic lemon aioli fingerling potatoes with garlic lemon aioli
fingerling potatoes with garlic lemon aioli fingerling potatoes with garlic lemon aioli

Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped parsley.

fingerling potatoes with garlic lemon aioli



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