Scatter herbs and onions over the top and serve. Season with more salt, if needed, pepper and lemon juice to taste. Add tuna (or beans) to the pan, and toss well. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Meanwhile, melt butter in a small pot over medium heat. Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer. You’ll want to evenly spread out the potatoes so all of them are making contact with the sheet pan, which ensures they get golden and crisp.
Plus, cutting them in half cuts down the cook time, too. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. The cut sides get deliciously golden-brown and crispy as they roast. You want to overcook them a little, so the insides stay creamy when they’re roasted later.ĭrain the potatoes, and let them cool until you can handle them. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. ¼ cup thinly sliced red onion, shallot or scallion Roasted Potatoes With Anchovies and Tuna IngredientsĦ tablespoons unsalted butter (3/4 stick)ġ (2-ounce) tin anchovies, chopped (about 10 to 12 anchovies)ġ (5- to 6-ounce) can or jar tuna, drained and flaked, or 1 (13-ounce) can chickpeas or white beans, drainedġ cup chopped soft herbs, including parsley, celery leaves and dill (optional) Tired of the same old thing? Give this inventive recipe a try some night. With their slightly thicker skins, fingerlings work especially well here, but use whatever you’ve got. Just don’t skimp on the onion, which adds a crisp sweetness to the potatoes. If you don’t have (or like) tuna, use chickpeas or white beans instead. 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. Here is Melissa’s overview of the recipe: Whatever it was I am posting this recipe because it was one of the more interesting dishes I have tried recently. I am not sure exactly what made this such a satisfying dish - maybe it was the umami-rich anchovy butter. Well, I made this last week and it was outstanding.
Stir until potatoes are well-coated, and spread them evenly in pan. The one thing I needed to get that I don’t usually have lying around was the anchovies. In large roasting pan, combine potatoes, garlic, oregano and oil. It uses basic pantry ingredients (potatoes, canned tuna, butter) and a simple preparation. I saw this recipe from Melissa Clark in the NY Times and thought it looked like something I should try.
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