Fingerling Potatoes with Aioli

Are you lucky enough to have a excellent potato gardener for a friend? I am and believe me it's worth putting up with his bad jokes, pack of vicious dogs and lack of cold beer when I stop for a visit. This year his potato harvest was particularly impressive. Green Mountain Whites, Red Bliss and creamy Fingerlings all had banner seasons. I managed to score about five pounds of the fingerlings from one of his hills. I sorted them and kept the smallest for this classic tapas dish.

Your Aga already makes the world's best baked potato. Time to turn it up a notch, maybe two notches. If you can't score freshy fresh fingerlings from your neighbor don't worry. Hit the farmers' market or a good grocer and pick out the smallest you can find. The ones in the photo are between two and four inches in length.

Baked Fingerlings

  • 6 to 8 small fingerlings per serving, be sure to scrub them well
  • fine sea salt
  • olive oil

Toss the washed fingerlings ina  bowl with a good pinch of sea salt. Add a splash of olive oil and toss to coat.

Bake on a sheet pan lined with bak-o-glide if you have any. Into the Roasting Oven for twenty minutes shaking the pan half way thru the cooking. They should give a little when you squeeze them.

Serve immediately with a side of aioli.

Aioli

 aka homemade garlic and olive oil mayo

  • 2 eggs, use only yolks if you want it thicker, room temp
  • 1 teaspoon good mustard, no yellow hot dog mustard, I mix whole grain and Dijon
  • 2 to 3 cloves of garlic, germ removed and crushed, smashed and chopped
  • 1 Tablespoon lemon juice
  • 1 teaspoon white wine vinegar
  • 1 cup olive oil
  • sea salt to taste, and it will need a little don't be shy

In a food processor add the eggs and mustard and start in running

Slowly add the oil then the lemon juice and vinegar. If it's too thick add a teaspoon at a time of hot water.

sprinkle the garlic with a little salt and drag that knife across it to make a smooth paste