Fingerling Potatoes with Dipping Aioli

You won’t believe how magnificent these are until you taste them.  I saw Ina making these on Barefoot Contessa the other day and I was INSTANTLY sold.  Basically you cut fingerling potatoes in half and lay them all out on a platter with a big bowl of freshly made aioli, and you dip the fingerling potatoes into the aioli and eat.   I know this is very food nerdy of me, but they are REALLY fun to eat, and they are SO good.  If you’ve never made aioli at home, now is the time.  It’s SO easy and sooooooo tangy, creamy and delicious.  Yes, I am completely swooning as I write and think about this dish.  Here’s how to make these:

1/2 slice bread (soft-ish sandwich bread, not a crusty baguette)
1.5 tbsp cider vinegar
1.5 lbs fingerlings
4 cloves garlic, roughly chopped
2 egg yolks
zest of 1 small lemon
3 tbsp lemon juice
1/4 tsp saffron
salt and pepper
1/2 cup olive oil
chopped chives for garnish

Place the half bread slice in a bowl with the cider vinegar.  Let it soak and soften up for 5 minutes.  We will use this bread to thicken the aioli.

Place the fingerling potatoes in a big pot and cover with cold water.  Toss in a tablespoon of salt, then bring to a boil, and simmer for about 10-15 minutes, depending on the size of your fingerlings.  They are done when they are fork tender (taste one to be sure they are perfectly done).  Drain and let cool.

In the meantime, it’s time to make the aioli. Place the garlic, egg yolks, lemon zest, lemon juice, saffron, 1/2 teaspoon salt and black pepper in a food processor and blend until very smooth (you don’t want big chunks of raw garlic in the aioli).  Toss in the bread and its vinegar, and process again until smooth and distributed.  With the food processor running, stream in the olive oil so it can emulsify.  Once it’s a smooth homogeneous mixture, taste and adjust seasoning, if necessary.

Slice the fingerlings in half down the length of the potato.  Lay them on a platter with a bowl of aioli, and season the potatoes with sea salt and pepper, and sprinkle with chives.  Serve and enjoy!

Click for the printable recipe.

Adapted from Ina Garten

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12 Responses to Fingerling Potatoes with Dipping Aioli

  1. This is brilliant. I love your picture too, looks like an egg at first.

  2. Great recipe! I love roasting fingerling potatoes, so good! This aioli sounds like a great dipper!

  3. Curt says:

    Wow, that really does sound tasty. Great party food!

  4. They are good. I had them once.

  5. Ann says:

    Oh, I saw that show and I thought they sounded INSANELY delicious! You. are. awesome!

    • Joanne says:

      Yeah, a lot of times her recipes are very simple and I wouldn’t think they would appeal to me, but I always find myself making her recipes and loving them!!! I really like Ina!

  6. These look incredible. I simply must try making aioli. Awesome photos as usual too. I really like the stuff with white bait, I think they go fantastically.

  7. Yum- I think I will add this to my list of things to make for my housewarming party. Thanks for sharing!

  8. La moderna cocinera says:

    Hello! This recipe looks amazing!
    I am from Balearic Islands (Spain), where allioli was invented. The correct spell of the word is “allioli” (all=garlic, i=and, oli=oil, the word means “garlic & oil” in catalan language). The traditional recipe of allioli doesn’t include lemon, it is only made with the two ingredients, oil and garlic (its not a mayonnaise with addings). Oil is added slowly and carefully over the mashed garlic, stiring up always in the same direction. It requires a lot of patience but the final result is unforgettable. Another ‘allioli’ recipe is made with mashed potato, oil and garlic; this one is easier to combine and traditionally is the version of allioli that is served with a dish based in cooked snails. Snails are removed from its shell with a toothpick and dipped in this allioli potato sauce. Thats a classic! Hope you’ve find it interesting! Regards from a new reader.

    • Joanne says:

      Wow, you are so knowledgeable about the topic!!! Thank you for the history, it is very interesting. I lived in Granada for 4 months and when I visited Barcelona I was so surprised by the catalan language….it’s definitely neither castillian spanish nor french. Could not understand it at all! haha. I didn’t make it to the balearic islands, unfortunately.

    • Joanne says:

      Wait no, I did go to the balearic islands, I went to Mallorca! Which island do you live on?

  9. La moderna cocinera says:

    I’m from Mallorca, haha​​! In Mallorca we speak a dialect of Catalan called “mallorquí”, which is different from that spoken in Menorca or Ibiza. Nor the Catalans understand the islanders when they talk xD so imagine the rest of the Spanish peninsula. It is another language entirely… I encourage you to try to prepare a traditional homemade allioli, it’s not difficult but requires a strong arm and great patience! Thanks for reply! 😀

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