Seattle-based blogger Janelle has a category on her Talk of Tomatoes blog called Default Dinners, for those old standbys that you make over and over again when you are short of ideas, ingredients, time, or money (or all of them of course!). Immediately I read this, I thought, “Why have I never posted the recipe for Jansson’s Temptation?” Probably because I’ve cooked it for 25 years and don’t need a recipe. And surely everyone knows how to cook it, don’t they?
Well, OK, a quick Google shows that there are loads of recipes for it on the web, and even a whole Wikipedia page. But this is how I do it. I don’t like anchovies much, but they are essential (even if Wikipedia says they should be sprats), and the flavour is subtle, so don’t leave them out. I have been known to distribute them carefully so that most of them are in Steve’s half.
In short, I love potatoes, and this is one of my favourite ways of cooking them.