1/2 pound russet potatoes, peeled and cut into chunks
2 garlic cloves peeled
Coarse salt
1 tin sardines in olive oil
2 tbsp olive oil, plus more for brushing
Finely grated zest of 1 lemon, plus 1 tbsp lemon juice
Pinch cayenne pepper
1 small loaf crust bread, sliced
1. In a medium saucepan, cover potatoes and garlic with water and season generously with salt. Bring to a boil, then reduce heat until potatoes are tender, 8 to 10 minutes. Drain, reserving 1 cup cooking water and return to pan.
2. Add sardines and their oil. Whisk mixture until combined, them gradually whisk in oil. Add reserved cooking liquid to adjust consistency. Stir in lemon zest and juice and season to taste with cayenne.
3. Preheat broiler. Brush bread with oil and toast until golden brown and crispy, 1 to 2 minutes. Serve with brandade.
Source: Whole Living, April 2012. p 98.
