POTATOES STUFFED WITH ANCHOVY PASTE
(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.
10 "Gourmet" potatoes (washed, small, evenly-sized) potatoes
pinch of salt 10 anchovy fillets (drained)
200g cream cheese (cut into chunks) 1
clove garlic (peeled & crushed)
Maldon sea salt and freshly ground black pepper
1 tbsp chopped chives plus extra for garnish
- 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.