Though not usually done in the traditional recipe, chopping up the anchovies makes for a less overwhelming flavor of this culinary gift of the high seas
This recipe is adapted from the classic Periplus Mini Cookbook that I’ve had for a while, Classic Essential Potatoes. Apart from my preference to mince the anchovies, I also do away with their traditional “matchstick” cut for the potatoes. Instead, I use an upright mandoline to get even and thin slices, and in under five minutes.