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.
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Aziz Uddin
[email protected]I love the way the anchovies and tuna add a salty and savory flavor to the potatoes. This is a great recipe for a party or a potluck.
Ishal Afan
[email protected]These potatoes are a great way to use up leftover anchovies and tuna. They're also a great way to get your kids to eat their vegetables.
sk ariyanvi
[email protected]I'm not a fan of tuna, but I loved these potatoes. The tuna added a nice richness to the dish.
Mohammad soheil Ahmadi
[email protected]This is a great recipe for a special occasion. The potatoes are elegant and delicious.
Nawaz Writes
[email protected]I've made this recipe several times and it's always a hit. My family loves the crispy potatoes and the flavorful sauce.
Free fire Offical
[email protected]These potatoes are the perfect side dish for any meal. They're crispy, flavorful, and easy to make.
Muhammad farooq
[email protected]I'm not a big fan of anchovies, but I loved these potatoes. The anchovies added a subtle flavor that really complemented the potatoes.
Shine Monchonyanw
[email protected]These potatoes are so easy to make, but they taste like they came from a fancy restaurant.
Taniya Begum
[email protected]I love the combination of anchovies and tuna in this recipe. It's a great way to add some extra flavor to roasted potatoes.
Binita Waiba
[email protected]I made this recipe exactly as written and it turned out perfectly. The potatoes were crispy on the outside and fluffy on the inside.
Ogbeide Giuseppe
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the potatoes are always a crowd-pleaser.
Armstrong Juliet
[email protected]I've never cooked with anchovies before, but I'm so glad I tried this recipe. They added a wonderful depth of flavor to the potatoes.
Zubair Manual
[email protected]These roasted potatoes were a hit at my dinner party! The anchovies and tuna added a unique and delicious flavor.