OUR KITCHEN~Food & Recipe Discussion forum: Fingerling Potatoes with Garlic Aioli Sauce
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| deb saw this on the Barefoot Contessa food network show and she made it yesterday. It was an instant hit. I took pictures but i seem to be havng trouble getting them posted so this is the exact recipe which i copied and pasted frm the food network website. Ingredients 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 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 Directions 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. i don't know why i had chamapagne in the fridge but i did and i used it. If i had any of the aioli sauce left over i would have used it to make garlic mashed potatoes |
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| Can you post the picture now? would love to see it. |
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| this is the best i can do the aioli is in one dish and the spuds in another  |
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| Nice. |
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| i'll bet ou could make garlic bred using it. |
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