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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Da Mohmando Gulona
[email protected]This is a great recipe for a quick and easy weeknight meal.
Salomie Pretorius
[email protected]I made this dish for a party and it was a huge success. Everyone loved it.
Sudip Bohara
[email protected]These potatoes were a little too oily for my taste.
Joan Cain
[email protected]I'm not a big fan of anchovies, but I really enjoyed this dish. The flavors were well-balanced.
ganesh Puri
[email protected]This is my go-to recipe for roasted potatoes. They're always perfect.
Abdishakor Salpo
[email protected]I would definitely make this dish again. It was easy to make and very tasty.
Kento Bala
[email protected]The potatoes were a little dry, but the flavor was good.
Poonamsaud Saud
[email protected]I've made this dish several times now and it's always a hit. My friends and family love it.
Sweet Candy
[email protected]Meh.
Wiremu Baker
[email protected]This dish was a bit too salty for my taste, but otherwise it was good.
ChHaris Haris
[email protected]I followed the recipe exactly and the potatoes turned out great. My family loved them.
shahzad Jutt
[email protected]Not bad!
Boba Playzz
[email protected]These potatoes were so easy to make and they turned out perfectly. I loved the combination of flavors from the anchovies, tuna, and potatoes.
Vena Sookoo
[email protected]I was skeptical about the anchovies, but they really added a nice depth of flavor to the potatoes. I'll definitely be making this dish again.
Intizar Hussin
[email protected]These roasted potatoes were a hit! The anchovies and tuna added a delicious savory flavor, and the potatoes were crispy on the outside and fluffy on the inside. I will definitely be making this dish again.