CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs mixed with more Parmesan and lemon zest are sprinkled on top and placed under the broiler until golden and crisp.
Provided by Melissa Clark
Categories weekday, side dish
Time 1h30m
Yield 4 large servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
- When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
- Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 811 milligrams, Sugar 2 grams
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Deogracious Jakait
[email protected]Meh.
Saqi Gujjar
[email protected]Will definitely make again!
Fahim Memon
[email protected]Perfect side dish!
Stephen K. Amekor
[email protected]Delicious!
sifiso khumalo
[email protected]I found the potatoes to be a bit bland. I think I'll add some garlic and paprika next time.
Amelia falbe
[email protected]These potatoes were a bit too salty for my taste. I think I'll use less anchovy paste next time.
Marius Crisan
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The potatoes are always crispy and flavorful, and the anchovy and parmesan add a unique touch that makes them stand out from other potato dishes.
Sushant Dass
[email protected]These potatoes were easy to make and turned out delicious. I used fresh rosemary from my garden and it really made a difference. The potatoes were crispy on the outside and fluffy on the inside, and the anchovy and parmesan added a nice savory flavor
Sandra Dee
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of anchovies, but I'm glad I did! The anchovy flavor was not overpowering at all, and it actually complemented the parmesan and rosemary very well.
Brittney Lewis
[email protected]I followed the recipe exactly and the potatoes turned out perfectly crispy on the outside and fluffy on the inside. The anchovy and parmesan flavor was subtle but present, and the rosemary added a nice touch of freshness.
mvuku nathi
[email protected]These potatoes were a hit with my family! The anchovy and parmesan added a delicious savory flavor, and the rosemary gave them a nice herby aroma. I'll definitely be making these again.