Potatoes, Olives & Anchovies

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Once the potatoes are cool enough to handle cut them into wedges with a sharp knife.
  • Pit the mixed olives with a cherry pitter or small sharp knife and cut them in half.
  • Using a sharp knife cut the anchovy fillets into thinner stripes
  • 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.
  • 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.
  • Add salt.
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