White anchovies are fish fillets which have been lightly marinated in a brine of sea salt, white wine vinegar and garlic. Treated this way they are also known as boquerones in Europe. Picked out of the Cantabrian Sea, the delicate-tasting boquerones are not intensely fishy or salty like their hairy brown counterparts. Their slightly salty, sweet-sour taste makes white anchovies a great antipasto dish.
Peel and quarter 1kg medium potatoes. Season to taste and place in a large baking pan with 50ml olive oil. Toss to coat and roast at 200°C in the lower part of the oven, without turning, until the undersides are golden brown, about 30 minutes. While the potatoes are roasting, whisk together 30ml (2 tbsp) minced white anchovy fillets, 30ml (2 tbsp) fresh lemon juice and 20ml (4 tsp) olive oil. Turn the potatoes over and roast for a further 15 minutes. Toss the potatoes with 3 chopped garlic cloves and roast for another 5 minutes. Transfer to a bowl and stir in the anchovy mixture and 80ml (1/3 cup) chopped fresh flat-leaf parsley. Season and serve warm.Crunchy anchovy roast potatoes
Instructions
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