Spicy Dried Anchovy Fillet With Potato Recipes
CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs mixed with more Parmesan and lemon zest are sprinkled on top and placed under the broiler until golden and crisp.
Provided by Melissa Clark
Categories weekday, side dish
Time 1h30m
Yield 4 large servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
- When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
- Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 811 milligrams, Sugar 2 grams
NEW POTATOES AND ANCHOVY SAUCE
Make and share this New Potatoes and Anchovy Sauce recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover with cold water. Bring to the boil covered, over a medium high heat. Reduce to medium and cook until tender, about 15 to 20 minutes.
- Meanwhile, make the sauce.
- Melt the butter in a heavy-based saucepan over a medium heat. Add the garlic, anchovies and onions; stir until the anchovies form a paste texture-about 2 minutes.
- Reduce heat to very low and add the sour cream, yogurt and parsley. Stir continuously until heated through. Do not boil.
- Place the potatoes in a warm serving bowl and pour the sauce over to coat.
- Serve immediately.
Nutrition Facts : Calories 499.6, Fat 8.2, SaturatedFat 4.7, Cholesterol 28.5, Sodium 387.6, Carbohydrate 93.9, Fiber 11.6, Sugar 5.7, Protein 15.1
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