Roasted Potatoes With Anchovies And Tuna Recipes

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ROASTED POTATOES WITH ANCHOVIES AND TUNA



Roasted Potatoes With Anchovies and Tuna image

In this pantry-friendly recipe, golden, crackling-skinned potatoes move from side dish to main course after being tossed with tuna, capers and a pungent sauce of anchovies melted in brown butter. It's extremely adaptable. If you don't have (or like) tuna, use chickpeas or white beans instead. Just don't skimp on the onion, which adds a crisp sweetness to the potatoes. With their slightly thicker skins, fingerlings work especially well here, but use whatever you've got.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, seafood, vegetables, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds baby or fingerling potatoes
Kosher salt
Extra-virgin olive oil, for roasting
6 tablespoons unsalted butter (3/4 stick)
1 (2-ounce) tin anchovies, chopped (about 10 to 12 anchovies)
1 tablespoon capers, drained
2 garlic cloves, finely grated or minced
1 (5- to 6-ounce) can or jar tuna, drained and flaked, or 1 (13-ounce) can chickpeas or white beans, drained
1/2 teaspoon freshly ground black pepper
Fresh lemon juice, to taste
1 cup chopped soft herbs, including parsley, celery leaves and dill (optional)
1/4 cup thinly sliced red onion, shallot or scallion

Steps:

  • In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
  • Drain the potatoes, and let them cool until you can handle them.
  • Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
  • Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
  • Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
  • Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.

ROASTED POTATOES WITH ANCHOVIES AND LEMONS



Roasted Potatoes with Anchovies and Lemons image

Categories     Fish     Garlic     Potato     Side     Roast     Quick & Easy     Lemon     Parsley     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

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 1/2 tablespoons minced anchovy fillets
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons finely chopped garlic (3 large cloves)
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 450°F.
  • Toss potatoes with salt, pepper, and 2 tablespoons oil in a large shallow baking pan (1 inch deep). Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes.
  • While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon oil.
  • Turn potatoes over and roast in lower third of oven 10 minutes more. Toss potatoes with garlic and roast 5 minutes. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.

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