Rustic Anchovies Potatoes

oven potatoes

Did we have a busy weekend! How was yours?

Potatoes. I really like potatoes. There is no way around it. That doesn’t mean I don’t like things like pasta, rice etc, but I really like potatoes. In itself they are also quite versatile, be they boiled, roasted, mashed etc. 

Discovering how tasty (and easy) roasted vegetables are, translates in a lot of roasted veggies for dinner a deux, or dinner parties. Potatoes, carrots, fennel, onions, give me any hard vegetable, I roast. Flavors and textures mix, some fresh herbs (rosemary) and not only do you get a very colorful plate of mixed vegetables, but also a very tasty and healthy one.  

My trick to avoid too much oil/ fat is to chop the vegetables into medium sized pieces, add them to a bowl and then sprinkle 1 or 2 tablespoons of olive oil, enough to coat them. Not more. Some salt and freshly ground pepper, then in the pre-heated oven (usually at 210) for 20min or till done.  

How to serve roasted potatoes differently? The above combination is one thing, but inspiration is always welcome. Which is what intrigued me about Nigel Slater’s recipe for roasted potatoes.  Adding anchovies to roasted potatoes. I never considered that. Couple of potatoes, sliced into wedges. 1 lemon, sliced into wedges. Anchovies here and there. We used one small can, however left any extra salt out. Otherwise you risk having a very salty potato dish. In the oven, at 210C, till golden and roasted. Absolutely delish.  

Do you have a personal twist on roasted potatoes? We are just getting into coating potatoes in semolina flour and then roast them … but more on that another time.

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  • Roasted potatoes are delicious! I alway put some tomatoes and garlic along with them in the oven.

  • That’s very original! Thanks for the great idea!

  • MMMM that sounds really good. I keep anchovy paste on hand I think I will try it with that.

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  • MK

    I only know the classic way to prepare some delicious potatoes with rosemary and garlic. This sounds very good, I will try this recipe soon.

  • You can’t beat roasted potatoes. For a little bit of variety I like to do a 50/50 mix of waxy whites (yukon etc) and sweet potatoes. Into a bowl with enough olive oil to coat. Salt, pepper, grated garlic, minced rosemary, and a dash of cayenne pepper. Everyone will wonder what the heat is.

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  • Great picture! These potatoes seem to be a real treat! Semolina flour seems to be Nigella’s trick (or at least that’s where I got it from) for roasted potatoes with goose fat. I still remember your post about it 🙂

  • One of my favorite combinations, and the lemon is key! Great post!

  • oh my. with the anchovy. Never thought of it but it sounds delightful.

  • ChovyChap

    I throw anchovies in with a lot of stuff I cook. 1 in the pot or2 or 3 makes most meals more delectable!

  • Jaden,

    I saw this description of a potoato creation from the naples news, and have to go try it!

    As a side, I ordered the crisp goose fat potatoes ($11). This is a dish that almost needs to be experienced to understand. Oil-poached cubed potatoes are pressed together into a fist-sized dome and then fried in goose fat so that the consistence is not unlike a starchy creme brulee. Once you crack through the crispy shell, the soft bed of potatoes awaits. The goose fat adds a deep, but not overpowering, flavor unlike that of any fried potato you are likely to find.
    (Iv’e some frozen bags of duck fat, dunno if goose tastes that much better..)

  • Hi! I just made these potatoes this weekend and I was NOT disappointed. Thanks for a great idea.

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