Fingerling Potato Medley & Basil Aioli
10 mins
20 mins
30 mins

COURSE: Side Dish
Basil Aioli
  • 1 handful fresh basil
  • 4 cloves garlic
  • 1/2 c. extra virgin olive oil
  • 2 egg yolks
  • 1 tsp. crushed red pepper flakes
  • salt & pepper to taste
Potato Medley
  • 1 1/2 lbs. fingerling potato medley
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. salt
  • salt & pepper to taste
Basil Aioli
  1. In a food processor, combine basil, garlic, egg yolks, red pepper flakes, salt & pepper. Pulse.

  2. Set the food processor to a low setting and slowly pour in olive oil. Continue to run processor on low until the aioli has reached your desired consistency.

Potato Medley
  1. Preheat grill to medium heat.

  2. Place potatoes in a saucepan and cover with water. Add salt.

  3. Bring to a boil. simmer for 8-9 minutes. 

  4. Simmer for 8-9 minutes. Potatoes should be easily pierced with a fork.

  5. Strain and run potatoes under cold water to prevent further cooking.

  6. Toss potatoes in olive oil with salt & pepper.

  7. Grill for 5-7 minutes or until potato skins are slightly charred.

  8. Serve with basil aioli.