Potato Arid Anchovy Aïoli

• 1 small, floury baking potato (about 100g/4oz), such as King Edward or Maris Piper
• 3 egg yolks
• 150 ml (

This Is particularly good served with fish, such as fresh tuna burgers or deep-fried or grilled fish.

Bake or boil the potato until tender, then drain and leave until cool enough to handle. Mash to a purée and leave to cool completely.

Put the potato in a bowl and beat in the egg yolks. Whisk in the olive oil, drop by drop to begin with, then in a thin stream, as for making mayo