1. Place potatoes in a saucepan and cover with cold water. Bring to the boil covered, over a medium high heat. Reduce to medium and cook until tender, about 15 to 20 minutes. 2. Meanwhile, make the sauce. 3. Melt the butter in a heavy-based saucepan over a medium heat. Add the garlic, anchovies and onions; stir until the anchovies form a paste texture-about 2 minutes. 4. Reduce heat to very low and add the sour cream, yogurt and parsley. Stir continuously until heated through. Do not boil. 5. Place the potatoes in a warm serving bowl and pour the sauce over to coat. 6. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
