Total Time
40mins
Prep 10 mins
Cook 30 mins

This side dish makes a delicious accompaniment for broiled fish or for lamb chops.

Ingredients Nutrition

Directions

  1. Bring a large pan of lightly salted water to a boil. Add the potatoes, bring back to a boil, and simmer over medium heat for 8-10 minutes or until tender. Remove the potatoes from the pan using a slotted spoon and set aside to cool slightly.
  2. Once the potatoes are cool enough to handle cut them into wedges with a sharp knife.
  3. Pit the mixed olives with a cherry pitter or small sharp knife and cut them in half.
  4. Using a sharp knife cut the anchovy fillets into thinner stripes
  5. Heat the olive oil in a large, heavy skillet. Add the potato wedges and rosemary. Cook over medium heat, stirring occasionally, for 7-8 minutes or until the potatoes are golden.
  6. Stir in the olives and anchovies and cook for 1 minute or until completely warmed through. Transfer the potato mixture to warmed serving plates and serve.
  7. Add salt.