Roasted Potatoes with Anchovies and Lemons

Roasted Potatoes with Anchovies and Lemons


Makes 4 to 6 servings

  • 2 lb small (2-inch) white boiling potatoes, quartered

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 3 tablespoons extra-virgin olive oil

  • 1 and 1/2 tablespoons minced anchovy fillets

  • 1 and 1/2 tablespoons fresh lemon juice

  • 1 and 1/2 tablespoons finely chopped garlic (3 large cloves)

  • 1/3 cup chopped fresh flat-leaf parsley


  1. Preheat oven to 450°F.

  2. Toss potatoes with salt, pepper, and 2 tablespoons olive oil in a large shallow baking pan (1 inch deep).

  3. Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes.

  4. While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon olive oil.

  5. Turn potatoes over and roast in lower third of oven 10 minutes more.

  6. Toss potatoes with garlic and roast 5 minutes.

  7. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.

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