Bagna Cauda Potatoes

Name: Bagna Cauda Potatoes
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 pounds, red potatoes, unpeeled, sliced ½ inch thick; , Table salt for cooking potatoes; ½ cup, extra-virgin olive oil; 1 (2-ounce) can, anchovies, drained and minced; 3 tablespoons, minced garlic (about 9 cloves); 1 tablespoon, lemon juice; 1 teaspoon, pepper; 3 tablespoons, minced fresh chives

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Appears in Cook's Country February/March 2022

Side Dishes

Italian

Potatoes

Bathed in a mixture of garlic, oil, and anchovies, these potatoes will draw a crowd.

SERVES4 to 6

TIME55 minutes

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...

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