Fingerling Potatoes With Aioli

• POTATOES↗
• fingerling potatoes, unpeeled↗2 1⁄2 lb
• kosher salt↗
• FOR THE AIOLI
• slice white bread, crust removed↗1 slice
• champagne vinegar or white wine vinegar↗2 tablespoons
• large garlic cloves, chopped↗6 cloves
• extra-large egg yolks, at room temperature2 egg yolks
• grated lemon zest1⁄2 teaspoon
• fresh lemon juice↗3 tablespoons
• saffron thread↗1⁄2 teaspoon
• kosher salt↗
• fresh ground black pepper↗
• olive oil↗1 1⁄2 cups
• chives, chopped
• crushed red pepper flakes (optional)↗

Step-by-step instructions

1. 1

   Rinse the potatoes and put them in a large saucepan and cover with salted(1 tablespoon) water and bring to a boil.

2. 2

   Simmer uncovered for 15-20 minutes, until they are just tender.

3. 3

   Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5-10 minutes.

4. 4

   For the aioli, tear the slice of bread into pieces and place in a bowl and pour the vinegar over the bread and set aside for 5 minutes.

5. 5

   Place the garlic cloves, egg yolks, zest, juice, saffron, crushed red pepper flakes(if using), 1-1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper in the bowl of a food processor fitted with a steel blade; add the bread and puree into a paste.

6. 6

   With processor running slowly pour the oil through the feed tube until it is the consistency of thick sour cream. Place in a serving bowl.

7. 7

   Slice potatoes in half and place them on a serving plate.

8. 8

   Sprinkle with salt and pepper, and decorate with chopped chives and serve with aioli.