Name: Potatoes, Olives & Anchovies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 lb baby potatoes, scrubbed; 3/4 cup olive; 8 canned anchovy fillets, drained and chopped; 2 tablespoons olive oil; 2 rosemary sprigs, stalks removed

Recipe by elisabeth the only

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

Ready In:: 40mins
Serves:
Units:

Nutrition Information

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ingredients

1 lb baby potatoes, scrubbed
³⁄₄ cup olive
8 canned anchovy fillets, drained and chopped
2 tablespoons olive oil
2 rosemary sprigs, stalks removed

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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