ROASTED POTATOES WITH ANCHOVIES AND TUNA
In this pantry-friendly recipe, golden, crackling-skinned potatoes move from side dish to main course after being tossed with tuna, capers and a pungent sauce of anchovies melted in brown butter. It's extremely adaptable. If you don't have (or like) tuna, use chickpeas or white beans instead. Just don't skimp on the onion, which adds a crisp sweetness to the potatoes. With their slightly thicker skins, fingerlings work especially well here, but use whatever you've got.
Provided by Melissa Clark
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
- Drain the potatoes, and let them cool until you can handle them.
- Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
- Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
- Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
- Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.
ROASTED POTATOES WITH ANCHOVIES AND LEMONS
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
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.
ROASTED POTATOES WITH ANCHOVIES & LEMON
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.
Provided by Alan in SW Florida
Categories Lemon
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Meanwhile, in a small bowl, whisk together the anchovies, lemon juice, and remaining tablespoon of olive oil.
- 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.
- Serve hot.
Nutrition Facts : Calories 272.5, Fat 10.4, SaturatedFat 1.5, Sodium 307.9, Carbohydrate 41.6, Fiber 5.3, Sugar 2, Protein 5
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