Inas Dill Fingerlings Recipes

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FINGERLING POTATOES WITH AIOLI



Fingerling Potatoes with Aioli image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds fingerling potatoes, unpeeled
Kosher salt
1(1/2-inch thick) slice white bread, crust removed
2 tablespoons Champagne or white wine vinegar
6 large garlic cloves, chopped
2 extra-large egg yolks, at room temperature
1/2 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
Kosher salt
Freshly ground black pepper
1 1/2 cups good olive oil
Chives, chopped

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.

MUSTARD-DILL ROASTED FINGERLING POTATOES



Mustard-Dill Roasted Fingerling Potatoes image

This simple yet elegant roasted potato side dish with dill and Dijon deserves a spot on your table this holiday season.

Provided by Soup Loving Nicole

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 pound fingerling potatoes, halved lengthwise
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon dill
½ teaspoon salt
½ teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.

Nutrition Facts : Calories 122.4 calories, Carbohydrate 21 g, Fat 3.5 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 391.9 mg

FINGERLING POTATOES WITH AIOLI



Fingerling Potatoes With Aioli image

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

2 1/2 lbs fingerling potatoes, unpeeled
kosher salt
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)

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.

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