And for tonight's sidedish (drum roll)

Roasted fingerling potatoes with garlic-lemon aioli

Ingredients:
1/2 lb fingerling potatoes
1/4 cup olive oil
salt and pepper

3 garlic cloves, peeled
¼ teaspoon salt
1 large egg yolk
1 ½ tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
½ cup light fruity olive oil

Cut fingerling potatoes in half, toss with olive oil, and season generously with salt and pepper. Back in 425 degree oven for 45 mins, turning once.

For the aioli, mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.)

Drizzle aoili over potatoes and serve. (Makes 2 servings)