First, get the dippers ready:
- Scrub potatoes and place them in a steamer basket over 1 inch simmering water. Cover and steam until tender, about 10-15 minutes. You may also steam them without additional water in the microwave, about 4-6 minutes. Test with a fork to make sure they are done; they should be tender but hold their shape. Cut the whole potatoes into thick slices, and cut any large fingerlings in half; leave the small fingerlings whole. Your goal is to have bite-size pieces. Place steamed potatoes in a serving bowl or on a plate.
- Wash and cut any fresh vegetable dippers you are using (see suggestions above), and lightly steam or blanch any that need slight cooking (see other suggested list above). Place these on a serving plate or platter.
Now, make the Bagna Cauda:
- In the bowl of a small food processor, add anchovies with their oil, garlic, red pepper flakes, olives, oregano and black garlic (if using). Whirl into a paste, adding a tablespoon or 2 of the olive oil if needed for ease.
- Transfer the paste into a small saucepan, add rest of olive oil, stir and cook over low heat. Simmer on lowest heat for 10 minutes, which will cook the garlic and incorporate the anchovies into the oil.
- Turn off heat and whisk in butter, a grinding of black pepper, parsley and a squeeze of fresh lemon juice. Transfer hot dip to a small fondue pot or other serving bowl that can take the heat. You can serve the dip with a flame under it (if you have a fondue setup), or simply in a heatproof bowl.
- Position the potatoes, any vegetables you are serving, and some skewers or fondue forks around the dip, and encourage guests to dip and enjoy!
- Leftover dip? Drizzle over grilled steaks or lamb, or grilled fish, or toss with cooked pasta.