Pan roasted potatoes with anchovies, Genoa style

Ingredients – for six

  • 700gms round, waxy boiling potatoes
  • 2 flat anchovy fillets
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • black pepper, salt
  • 1 teaspoon of chopped garlic
  • 3 tablespoons chopped parsley

Peel the potatoes and cut into 5-6mm or so thick slices and soak in a bowl of cold water for 15 minutes; drain and pat dry with a cloth towel.

Chose a saute pan that can hold the potato to a depth of about 3-4cms. Chop the anchovies to a pulp and then heat on a very low temperature with the oil and butter, pressing the anchovy to get it to dissolve in the oil. Add the sliced potatoes plus pepper; turn to coat as much as possible in the oil; turn heat to medium and cover, turning occasionally while you cook for about eight minutes. Uncover, continue turning while heating until they have a light brown crust – 15 mins or so.

Taste and correct for salt (didn’t say add earlier!); add the garlic and parsley, turn over several times to spread out and then put on a plate.


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