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Fingerling Potatoes with Dipping Aioli

Joanne Ozug
  • 2018 minutes
  • Serves 8

INGREDIENTS

1/2

slice bread (soft-ish sandwich bread, not a crusty baguette)

1 1/2 tbsp

cider vinegar

1 1/2

lbs fingerlings

4 cloves

garlic, roughly chopped

2

egg yolks

zest of 1 small lemon

3 tbsp

lemon juice

1/4 tsp

saffron

salt and pepper

1/2 cup

olive oil

chopped chives for garnish