Directions:
- Bring a large pan of lightly salted water to a boil. Add the potatoes, bring back to a boil, and simmer over medium heat for 8-10 minutes or until tender. Remove the potatoes from the pan using a slotted spoon and set aside to cool slightly.
- Once the potatoes are cool enough to handle cut them into wedges with a sharp knife.
- Pit the mixed olives with a cherry pitter or small sharp knife and cut them in half.
- Using a sharp knife cut the anchovy fillets into thinner stripes
- Heat the olive oil in a large, heavy skillet. Add the potato wedges and rosemary. Cook over medium heat, stirring occasionally, for 7-8 minutes or until the potatoes are golden.
- Stir in the olives and anchovies and cook for 1 minute or until completely warmed through. Transfer the potato mixture to warmed serving plates and serve.
- Add salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.74 Kcal (1008 kJ) | ||
| Calories from fat | 130.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.46g | 22% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 2% | |
| Sodium | 1046.12mg | 44% | |
| Potassium | 445.4mg | 9% | |
| Total Carbs | 24.49g | 8% | |
| Sugars | 4.98g | 20% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 5.04g | 10% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.5mg | 9% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 139.22 Kcal (583 kJ) | ||
| Calories from fat | 75.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 22% | |
|---|---|---|---|
| Cholesterol | 3.93mg | 2% | |
| Sodium | 605mg | 44% | |
| Potassium | 257.58mg | 9% | |
| Total Carbs | 14.16g | 8% | |
| Sugars | 2.88g | 20% | |
| Dietary Fiber | 2.75g | 19% | |
| Protein | 2.91g | 10% | |
| Vitamin C | 1.3mg | 4% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 0.9mg | 9% | |
| Calcium | 44.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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