Raw Vegetables with Warm Anchovy-Garlic Sauce

Steam potatoes, covered, 10 minutes or until tender. Cut each potato lengthwise into 4 wedges.

While potatoes cook, heat oil and butter in top of a double boiler over medium heat 2 minutes or until butter melts. Add salt, anchovies, and garlic; cook 10 minutes or until anchovies begin to dissolve and garlic is soft and fragrant (garlic should not begin to brown or take on any color). Pour sauce into a warm serving bowl; serve warm with vegetables.

Note: Traditionally, the bagna cauda is served in a bowl set over chafing fuel or a tea light so that the sauce stays warm throughout the appetizer course.