Best 5 Fingerling Potatoes With Dipping Aioli Recipes
Fingerling potatoes with aioli dipping sauce is a delectable and flavorful dish that combines crispy roasted or fried potatoes with a creamy and tangy mayonnaise-based sauce. Perfect as a side dish or an appetizer, this delightful combination offers a crispy texture and a burst of flavor in every bite. The dipping aioli adds a creamy, garlicky, and savory element that complements the potatoes beautifully. With the right recipe, you can easily create this dish at home and enjoy it with friends and family. Let's explore the best recipes for fingerling potatoes with dipping aioli and discover the secrets to making this mouthwatering dish.
Check out the recipes below so you can choose the best recipe for yourself!
FINGERLING POTATOES WITH DIPPING AIOLI
Fingerling potatoes are cooked until tender and served with a delicious fresh aioli for dipping. It's a great, hearty appetizer to serve for any special dinner or party!
Provided by Joanne Ozug
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- 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!
Nutrition Facts : Calories 207 kcal, Carbohydrate 17 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 277 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
FINGERLING POTATOES WITH DIPPING AIOLI RECIPE - (4.5/5)
Provided by dkanon
Number Of Ingredients 12
Steps:
- 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!
FINGERLING POTATOES WITH AIOLI
This recipe is one of Ina Garten's (Barefoot Contessa) newer recipes(Copyright 2006). I watched her make it last night and I can't wait to try it. It looks so good!
Provided by Manami
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the potatoes and put them in a large saucepan and cover with salted(1 tablespoon) water and bring to a boil.
- Simmer uncovered for 15-20 minutes, until they are just tender.
- Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5-10 minutes.
- 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.
- 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.
- 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.
- Slice potatoes in half and place them on a serving plate.
- Sprinkle with salt and pepper, and decorate with chopped chives and serve with aioli.
ROASTED FINGERLING POTATOES WITH LEMON-PARSLEY AIOLI
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the potatoes: Preheat the oven to 450 degrees F.
- In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
- For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
- Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.
FINGERLING POTATOES WITH AIOLI
Steps:
- 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.
- 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.
- 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.
- 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.
Tips:
- For the best results, use small fingerling potatoes that are about 1 to 2 inches long.
- If you don't have a steamer basket, you can boil the potatoes in a pot of salted water for 8-10 minutes, or until they are tender.
- To make the aioli, use a good quality olive oil and mayonnaise. You can also add a touch of lemon juice or vinegar for a bit of extra flavor.
- If you don't have a mortar and pestle, you can use a food processor to make the aioli. Just be sure to not over-process it, or it will become too thick.
- Serve the potatoes with the aioli while they are still warm.
Conclusion:
Fingerling potatoes with dipping aioli is a delicious and easy-to-make appetizer or side dish. The potatoes are crispy on the outside and fluffy on the inside, and the aioli is creamy and flavorful. This dish is sure to be a hit at your next party or gathering.
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