Potatoes with Bagna Cauda
Bagna Cauda means "hot bath" in Italian. It is a anchovy-garlic-based oil that is delicious drizzled over potatoes, veggies or as a dipping for fresh bread.
For Bagna Cauda
1/3 cup olive oil
5 anchovy filets (from the can), drained of their oil
3 large garlic cloves, finely minced
1 tbsp unsalted butter
about 1 1/2 lb small yellow potatoes
Heat potatoes, a few tbsp of water and a pinch of sea salt in a small saucepan with the lid on over medium-low heat, shaking pan occasionally, until potatoes are tender, about 20-30 minutes (depending on the size, cook time will vary - use a fork to determine doneness).
Heat oil in a small skillet over medium-low heat. Add garlic and anchovy filets and cook until anchovy breaks into small pieces, about 5 minutes. You can use a wooden spoon to break it up. When done cooking, stir in butter and season with pepper.
On each plate, gently mash potatoes up and spoon anchovy oil over potatoes.
Note: Make sure NOT to overcook the garlic. The anchovy taste is very mellow in this garlicy oil.
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