Best Inas Dill Fingerlings Recipes

Fingerling Potatoes with Aioli image

Provided by Ina Garten

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.

Ina's Dill Fingerlings image

Provided by cassie thornburg @agirlsinger

Categories Potatoes

Number Of Ingredients 5

2 tablespoon(s) unsalted butter
1 1/4 pound(s) fingerling potatoes
1 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground black pepper
1 1/2 tablespoon(s) fresh dill, chopped

Steps:

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

Fingerling Potatoes With Aioli image

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.