Pan-roasted potatoes with anchovy & tomato

Pan-roasted potatoes with anchovy & tomato

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I first cooked this in Crete, mainly because they love their olive oil and fish over there. Some good dishes come out of true adversity: it was 40°C, we had very little time and very few ingredients. But it worked so well that I put it on my restaurant’s lunch menu for a while. Buy good-quality white preserved anchovies for this, or even try to find fresh ones. It won’t work with the dark brown ones in oil. Sardines work well too.

Ingredients

Quantity Ingredient
4 large potatoes
6 large tomatoes
50ml olive oil
2 tins anchovies, drained
1 small bunch fresh basil
sea salt
freshly ground black pepper

Method

  1. Slice the potatoes and tomatoes thinly.
  2. Heat the oil in a large frying pan and cover the whole of the bottom of the pan with the sliced potatoes. Season with salt and pepper and top with the tomatoes, then the anchovies. Cook for 6–8 minutes, until the potatoes are crispy and tender.
  3. While the potatoes are cooking, tear the basil into pieces. Scatter the basil over the potatoes and serve.
Tags:
James Martin
Saturday Kitchen
quick meals
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