Last month, I took a brief jaunt to Miami to visit my fabulous friend Rebecca. Rebecca and I met in college and discovered that we shared an affinity for good food, good wine, and good dinner conversation. Once we discovered these mutual interests, Rebecca and I were practically inseparable. By senior year, when we each had apartments of our own (Rebecca took the plunge earlier – I was harder to pry away from the sorority house) we made a habit of cooking and eating dinner together every night. Since we did everything together anyway – meeting in the morning to walk to class, sitting together in every class that we could (and we made a point to sign up for as many of the same classes as possible – including wine tasting, of course), meeting after class to walk home together, going to the grocery store and farmers market together, cooking together, eating together, and watching bad reality TV together – it was only natural that we would absorb some of each other’s recipes. Today, we’ve been friends for nine years; Rebecca makes my poached eggs, and I follow her method for cooking eggplant.
So anyway, where am I going with this? Well, here you have an adaptation of one of talented Rebecca’s recipes – roasted blue potatoes with with vegan aioli. She whipped up the original on the Sunday night before I flew home to the hubby, while I laid on her couch complaining about having eaten too much caviar at brunch that morning (and afternoon) at the Biltmore Hotel. When Rebecca suggested these potatoes, I reacted strongly, I admit – in fact, I may have screamed “NOOOOOOO!” But when they came out of the oven, Rebecca presented them in a spiral on a plate and proceeded to make “yummy” noises until I relented and tried them. Needless to say, I was whipping up my own version of Rebecca’s aioli and serving it alongside adorable steamed purple fingerling potatoes for the hubs less than a week later. I know a good thing when I see it. And taste it. And so does Rebecca.
Steamed Purple Fingerlings with Lemon Aioli
1 pound purple fingerling potatoes (substitute Russian Banana or other fingerlings)
1/4 cup mayonnaise (or vegannaise)
zest and juice of one lemon
1 tablespoon chopped chives, parsley or dill (cook’s choice!)
- Scrub the fingerling potatoes clean, but don’t peel them. Slice the potatoes lengthwise and cook in a steamer set over simmering water for approximately 15 minutes, until tender.
- Meanwhile, make the aioli: combine the mayo, lemon zest, juice and chopped herbs in a small bowl. Transfer to serving dish and garnish with additional chopped herbs if desired.
- That’s it! Easy, right?
Source: adapted from Messybaker’s BFF Rebecca