INGREDIENTS

Yukon Gold potatoes, however many you want to make, small whole ones

1 cup salt

Olive Oil

Walnuts – ½ cup

Anchovie-2 filets

Garlic clove – I use 2 cloves per ½ pound potatoes

2 tbs. golden raisins

4 tsp. Aleppo pepper (can substitute chili flakes but only 1 tsp)

Sour cream

Honey or hot honey to drizzle

INSTRUCTIONS

Place whole potatoes in pot, cover with water, add salt, bring to boil and cook for 15 min (not too soft but a fork can pierce them)

Drain potatoes in colander, let them sit for 15 minutes to let steam escape

Place potatoes on a cookie sheet, smash them a glass cup

Brush potatoes with olive oil on each side

Bake on 450 degrees for 45 minutes

Chop walnuts coarsely and place them in a saucepan

Add 1/3 cup olive oil and 2 anchovies

Cook on med/low to brown the walnuts; 5-7 min

Place walnuts in a bowl, while still hot, grate the garlic clove into nut mixture; add golden raisins and Aleppo or chili pepper, add salt to taste

Spread sour cream all over bottom of platter; place potatoes on top of sour cream; pour nut mixture all over potatoes, drizzle honey and serve.