OK, who’s still here after we said anchovy? Show of hands? They really are the most delicious unfairly maligned bits of goodness on the planet. Anchovy lovers unite. Anchovies can be added to taste. We used four, but Katherine would have preferred three. Skeptics, start with one.
Mini Baked Potatoes with Anchovy Sour Cream
- 28 ounces mixed fingerling or other small potatoes (about four cups)
- 1 tbsp olive oil
- 3/4 cup sour cream
- 2 tbsp horseradish
- 3-4 anchovy fillets
- juice from half a lemon
- dash sriracha
- 1/2 tsp Dijon mustard
- black pepper to taste
- salted capers, green onions or chopped parsley for garnish
Wash potatoes and prick each a few times with a fork. In a large bowl, toss potatoes in olive oil to coat. Lay flat on a baking sheet and cook at 400 until fork tender, about 30 minutes. In the meantime, in a small bowl use a fork to mash anchovy fillets to a paste. Mix in remaining ingredients, except garnish, and adjust seasoning as needed. When potatoes are done, top each with a dollop of the sour cream and garnish of your choice.