Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds fingerling potatoes , unpeeled

  2. 1(1/2-inch thick) slice white bread, crust removed

  3. 2 tablespoons Champagne or white wine vinegar

  4. 6 large garlic cloves, chopped

  5. 2 extra-large egg yolks, at room temperature

  6. 1/2 teaspoon grated lemon zest

  7. 3 tablespoons freshly squeezed lemon juice

  8. 1/2 teaspoon saffron threads

  9. Kosher salt

  10. Freshly ground black pepper

  11. 1 1/2 cups good olive oil

  12. Chives, chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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