Fingerling Potatoes With Aioli

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

1. Rinse the potatoes and put them in a large saucepan and cover with salted(1 tablespoon) water and bring to a boil.
2. Simmer uncovered for 15-20 minutes, until they are just tender.
3. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5-10 minutes.
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. 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. 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. Slice potatoes in half and place them on a serving plate.
8. Sprinkle with salt and pepper, and decorate with chopped chives and serve with aioli.

potatoes, potatoes, kosher salt, aioli, white bread, champagne vinegar, garlic, egg yolks, lemon zest, lemon juice, saffron thread, kosher salt, fresh ground black pepper, olive oil, chives, red pepper

Taken from www.food.com/recipe/fingerling-potatoes-with-aioli-181908 (may not work)