Anchovies are so trendy right now, appearing in all sorts of dishes as a background taste. I love them. But if you want less anchovy flavour, soak them in milk for 30 minutes before using. This is one ingredient where price matters: Usually, the more expensive anchovies are of a higher quality.
- 2 pounds (1 kilogram) fingerling potatoes
- ¼ cup olive oil
- Salt and freshly ground pepper
- 6 anchovy fillets, chopped
- ¼ cup chopped parsley
- 1 tablespoon chopped garlic
Preheat oven to 450 F.
Combine fingerlings with 2 tablespoons olive oil. Season lightly with salt and pepper.
Combine anchovies, parsley, garlic and remaining 2 tablespoons olive oil.
Place potatoes in a baking dish and roast for 25 minutes. Sprinkle in anchovy mixture and toss with potatoes. Bake another 5 minutes or until potatoes are nicely roasted. Serves 4.