Fingerling potatoes with aioli

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyMedium
1.3kg fingerling potatoes, unpeeled
Freshly ground black pepper
Chives, chopped

For the aioli

1 (1cm-inch thick) slice white bread, crust removed
2 tbsp Champagne or white wine vinegar
6 large garlic cloves, chopped
2 extra-large egg yolks, at room temperature
1/2 tsp grated lemon zest
3 tbsp freshly squeezed lemon juice
1/2 tsp saffron threads
Salt and freshly ground black pepper
360ml good olive oil
1) Rinse the potatoes and put them in a large saucepan. Cover with cold water, add 1 tbsp 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) 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.

For the aioli:
1) Tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.

2) Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 tsp salt and 1/2 tsp pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste.

3) 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.

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