Potato Arid Anchovy Aïoli

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 1 small, floury baking potato (about 100g/4oz), such as King Edward or Maris Piper
  • 3 egg yolks
  • 150 ml (¼ pint) light olive oil
  • 2 garlic cloves, crushed
  • 4 anchovy fillets, rinsed and finely chopped
  • Salt and freshly ground black pepper


    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 mayonnaise. It may be necessary to thin the aïoli with a little cold water; the consistency should be like mayonnaise.

    Add the garlic and anchovies and stir all together. Season with salt and pepper.