Bagna Cauda Potatoes
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By Appears in Cook's Country February/March 2022
Bathed in a mixture of garlic, oil, and anchovies, these potatoes will draw a crowd.
WHY THIS RECIPE WORKS
For this twist on a classic dish from the Piedmont area in Italy, we dressed tender red potatoes in bagna cauda, a mixture of anchovies, garlic, and olive oil that's traditionally served as a communal dip. Though Piedmont is landlocked, tra...
