(20 cocktail serves)

This is a tasty and easy-to-achieve passaround to serve with drinks. You will see potatoes labeled "Gourmet" at the supermarket, which is a brand rather than a variety. They are graded small but are not "new” potatoes as they are available nearly all year round. Generally they are waxy.

INGREDIENTS

METHOD

• Cut potatoes in half lengthwise and cut a very thin slice off each roundedside, so when they are served they dont tip over.
• Make a hollow on cut side of each potato. A melon baller is the best implement to use to do this, but you could manage with a teaspoon.
• Place potatoes in a saucepan with cold water just to cover, and add pinch of salt. Cover saucepan with a lid and bring to the boil. Reduce to a simmer and cook until potatoes are just tender. Dont allow them to overcook.
• Drain gently, so as not to break the potatoes. Spread potatoes onto paper towels to cool.

To make Anchovy Paste:

• Place anchovies, cream cheese, garlic, olive oil, salt and pepper into a food processor fitted with a metal blade.
• Process mixture for about 30 seconds or till just combined.
• Transfer mixture to a bowl, add chives and mix together.
• Season cut side of potato half with salt and pepper, and then fill with Anchovy Paste to form a generous mound. Garnish with chives.
• Serve immediately or store in refrigerator for up to a day. If storing allow potatoes to sit at room temperature for 30 minutes before serving.