Roasted Anchovies with Potato

Instructions

1. 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. 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. 3

   While potatoes roast, pat the cleaned anchovies dry with paper towels to remove excess moisture.

   Tip: Dry fish ensures crispier roasting results.

4. 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. 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. 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. 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. 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.