Roasted Anchovies with Sweet Potato

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pat the cleaned anchovies dry with paper towels and place on a parchment-lined baking sheet.

   Tip: Drying the anchovies helps them crisp up nicely during roasting.

2. 2

   Toss the sweet potato wedges in a large bowl with 2 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper. Arrange in a single layer on a separate baking sheet.

   Tip: Use two separate baking sheets to ensure even cooking and proper heat circulation.

3. 3

   Roast the sweet potatoes for 20 minutes, stirring halfway through, until golden and tender at the edges.

4. 4

   While the potatoes roast, combine 2 tablespoons of olive oil with the remaining garlic, rosemary sprigs, lemon zest, and red pepper flakes in a small bowl. Season the anchovies generously with salt and pepper, then brush with the garlic-herb oil mixture.

   Tip: Reserve some of the herb oil to drizzle over the finished dish.

5. 5

   Add the anchovies to the oven on a separate rack and roast for 12-15 minutes until the skin is crispy and flesh is opaque.

   Tip: Anchovies cook quickly, so keep a close eye on them to prevent burning.

6. 6

   In a small skillet over medium heat, toast the panko breadcrumbs with 1 tablespoon of olive oil, stirring constantly for 2-3 minutes until golden brown. Add a pinch of salt and remove from heat.

7. 7

   Transfer the roasted sweet potatoes to a serving platter and arrange the roasted anchovies on top. Drizzle with any remaining herb oil and fresh lemon juice.

8. 8

   Sprinkle the toasted panko breadcrumbs and fresh chopped parsley over the dish. Serve immediately while still warm.

   Tip: This dish is best enjoyed fresh from the oven for optimal texture and flavor.