This is a dish we often serve to the guests as a nibble on arrival. It comes originally from Puglia (the heel of Italy) and can only be made with fresh anchovies, not tinned or jarred. Small fresh sardines or herrings make an acceptable substitute. Boning anchovies sounds micro-surgical, but is in fact simplicity itself.
500gpotatoes (not new, regular ‘bakers’ are fine), peeled