In Barefoot Contessa, Ina Garten made a dish of boiled fingerling potatoes that she served with aioli for dipping. Speedy and I adored the idea but decided that our version would have sweet potatoes instead. Not only are sweet potatoes cheaper, they are also healthier — at least, in terms of Vitamin A and beta carotene content.
As for aioli, don’t feel intimidated. Just because it’s French doesn’t mean it’s far too alien. Aioli is very much like mayonnaise except that it contains garlic. You can think of it as garlic mayonnaise. You can make your own aioli following the basic recipe for mayonnaise — just remember to include about two cloves of grated garlic with the egg yolks and mustard. If making an emulsion is not something you’re comfortable with, just mix in some grated garlic to good old mayo from a jar and whisk in a little olive oil to thin it out. »