Barefoot Contessa Fingerling Potatoes Recipe

Fingerling Potatoes with Aioli Recipe Ina Garten

WebDec 17, 2014 · 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 …

Rating: 5/5(43)
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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Roasted Fingerling Potatoes {Easy & Crispy} – WellPlated.com

WebApr 30, 2021 · Rinse, dry, and halve the potatoes. Toss the potatoes with oil, garlic, and spices in a mixing bowl. Place the potatoes cut-side-down on a baking sheet. Bake at …

Rating: 4.7/5(62)

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Fingerling Potatoes with Dipping Aioli Fifteen Spatulas

WebSep 13, 2011 · 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 …

1. 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.
2. 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.
3. 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.
4. 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!

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