ROASTED POTATOES WITH ANCHOVIES AND LEMONS

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Roasted Potatoes with Anchovies and Lemons image

Categories     Fish     Garlic     Potato     Side     Roast     Quick & Easy     Lemon     Parsley     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

2 lb small (2-inch) white boiling potatoes, quartered
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced anchovy fillets
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons finely chopped garlic (3 large cloves)
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 450°F.
  • Toss potatoes with salt, pepper, and 2 tablespoons oil in a large shallow baking pan (1 inch deep). Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes.
  • While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon oil.
  • Turn potatoes over and roast in lower third of oven 10 minutes more. Toss potatoes with garlic and roast 5 minutes. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.

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