So to begin, fingerling potatoes are small, skinny potatoes that look like..can you guess? You got it! Fingers!
Sometimes they just come in white, but these beauties have the new hybrid purple potatoes mixed in, along with red ones also! Cool!
Just look at the color of these babies! And they are a little sweeter and tangier than your typical white potato. Wowsa!
Slice your potatoes in half lengthwise. Prepare a baking sheet by putting foil on it and drizzling it with olive oil. Add your cut potatoes to the pan. Now for the fun part! Dig your hands in and really get that olive oil all over the potatoes. Once you have them fully doused with the oil, place all of them face down on the foil. This is going to allow the cut side of the potato to carmelize or turn golden brown and yummy. Now sprinkle salt and freshly ground black pepper over the potatoes. Afterthought…these would be great with some cayenne too but only if you can take it!
Pop them in your oven at 400 degrees and bake for about 30 minutes. Begin checking them by sticking a fork in them at 20 minutes as all fingerlings may be different sizes than mine. Your fork should go in easily and not have any difficulty coming out of the largest potato!
While those are roasting, you can now make your aioli. Aioli is a classic French sauce (more like a dip). Traditionally it is made without eggs but the eggs really give it a mayo-like consistency that is wonderful for dipping. If raw eggs freak you out, you can try it without. Remember how everyone always says, “Don’t leave the mayonaise out too long?” That’s cuz mayo is also made with raw eggs, so you probably eat them anyways, although I don’t know if commercial mayo producers have found a way to make that safe? If anyone knows the answer to that question, I’d love to hear it.
Start by separating 2 egg yolks and dumping the yolks in your food processor or blender.
Next add in your garlic -The Barefoot Contessa added six garlic cloves to her aioli but that seemed a little too much so I started with 2 and really, next time I’ll probably just use one and maybe add in some chives. Two was really strong, but if you love garlic, hey go for more!
Whir your processor for a few minutes, add in 1 t. salt, 1 T. dijon mustard and 1 t. horseradish (just for a nice little bite!) Drizzle in juice of 1/2 of a fresh lemon. I forgot to get a lemon so sadly, I have to use the bottled stuff which greatly disappointed me. Use fresh if you can! Whir your food processor again for a minute and crack in some pepper -around 1/4 t. Now drizzle a full cup of olive oil into the mix – slowly! Your aioli will really start to take shape now or emulsify.
Spoon your aioli into a bowl and serve alongside your potatoes.
Sprinkle some chopped chives, fresh parsley, dill or whatever you like over the top. I can’t wait for my basil plants and dill to come up – both would be amazing in this. For now, I have a huge mound of parsley growing in my backyard so that’ll do!
Oh glory, this is fabulous!
Fingerling Potatoes with Garlic Aioli
(Courtesty of Katie Johnstonbaugh
For the Potatoes:
1-2 pounds fingerling potatoes
salt & pepper
Cut potatoes lengthwise. Line baking sheet with foil. Drizzle olive oil over pan. Add potatoes and toss to coat. Sprinkle with salt and pepper and place face down on pan. Put in 400 degree oven for 30 minutes or until fork goes easily in and out of largest potato.
For the Aioli
2 small clove of garlic, peeled
2 2 large egg yolks
1 T Dijon mustard
1 cup olive oil
1/2 lemon, juiced
1 t. Horseradish
S1 t Salt
11/4. freshly ground black pepper
chopped fresh herb of choice.