Roasted Potatoes With Anchovies & Lemon |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I realize that this recipe isn't for everyone. But if you like anchovies, like I do, please try these potatoes. I think that you will enjoy them. Ingredients:
2 lbs small white potatoes, quartered (use the boiling potatoes that are about 2-inches in size) |
1/2 teaspoon salt (to taste) |
1/4 teaspoon fresh ground black pepper (to taste) |
3 tablespoons extra virgin olive oil |
1 1/2 tablespoons anchovy fillets, minced |
1 1/2 tablespoons fresh lemon juice |
1 1/2 tablespoons finely chopped garlic (about 3 cloves) |
1/3 cup chopped fresh flat-leaf parsley |
Directions:
1. Adjust the rack to the lower third and preheat the oven to 450 degrees Fahrenheit. Toss the potatoes with the salt, pepper, and 2 tablespoons of the olive oil in a large, shallow pan (1-inch deep). Roast, without turning or stirring, until the underside are golden brown, about 20 minutes.
2. Meanwhile, in a small bowl, whisk together the anchovies, lemon juice, and remaining tablespoon of olive oil.
3. Turn the potatoes over with a spatula and roast for 10 minutes more. Toss with the garlic and roast for 5 minutes more. Transfer to a bowl and stir in the anchovy mixture, parsley, and salt and pepper to taste.
4. Serve hot.
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