Roasted Anchovies with Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Fresh anchovies are incredibly affordable and packed with omega 3 fatty acids, which are wonderful for your heart and brain. The beauty of this dish lies in its simplicity: you just roast everything together on one pan, letting the potatoes get golden and crispy while the anchovies become tender and succulent. The garlic, rosemary, and thyme infuse everything with such lovely flavor, and a squeeze of fresh lemon at the end brings it all into perfect balance. It's the kind of meal that feels special but requires almost no fussing around.
Ella x
Ingredients
- 400 gfresh anchovies(cleaned and gutted)
- 600 gwaxy potatoes(cut into 2cm cubes)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3fresh rosemary sprigs
- 2fresh thyme sprigs
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred chili flakes(optional)
- 30 gparmesan cheese(grated)
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Toss cubed potatoes with 3 tablespoons of olive oil, half the minced garlic, rosemary, thyme, salt, and pepper in a large bowl.
Tip: Cut potatoes uniformly so they roast evenly.
- 2
Spread the potato mixture on a baking sheet in a single layer and roast for 20 minutes, stirring halfway through.
Tip: Use parchment paper for easy cleanup.
- 3
While potatoes roast, pat the cleaned anchovies dry with paper towels to remove excess moisture.
Tip: Dry fish ensures crispier roasting results.
- 4
In a small bowl, combine the remaining olive oil, remaining garlic, lemon zest, and red chili flakes if using.
Tip: This creates a flavorful coating for the anchovies.
- 5
After potatoes have roasted for 20 minutes, push them to the sides of the baking sheet and arrange anchovies in the center.
Tip: Arrange them in a single layer without overlapping.
- 6
Brush the garlic-oil mixture over the anchovies and season lightly with salt and pepper.
Tip: Anchovies are naturally salty, so taste before adding extra salt.
- 7
Return the baking sheet to the oven for 12-15 minutes until the anchovies are golden and crispy and the potatoes are tender and golden.
Tip: Anchovies cook quickly, so keep an eye on them in the final minutes.
- 8
Remove from oven and squeeze fresh lemon juice over the entire dish. Sprinkle with grated parmesan cheese and serve immediately while hot.
Tip: The warm dish will meld beautifully with the fresh lemon and cheese.
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