Ingredients with Measurements:
- 2 pounds of small red potatoes, halved
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- 2 tablespoons of anchovy paste
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Baking sheet
- Aluminum foil
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil.
3. In a mixing bowl, combine the olive oil, minced garlic, anchovy paste, dried thyme, salt, and pepper.
4. Add the halved potatoes to the mixing bowl and toss them until they are coated with the mixture.
5. Spread the potatoes evenly on the prepared baking sheet.
6. Roast the potatoes in the preheated oven for 25-30 minutes or until they are golden brown and crispy.
7. Remove the baking sheet from the oven and sprinkle the chopped fresh parsley over the potatoes.
8. Serve the anchovy-garlic roasted potatoes hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Saturated fat: 1.5g
- Cholesterol: 5mg
- Sodium: 450mg
- Total carbohydrates: 35g
- Dietary fiber: 4g
- Sugars: 3g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of potato instead of small red potatoes.
- If you don't have anchovy paste, you can use 2-3 chopped anchovy fillets instead.
Variations:
- You can add other herbs and spices to the mixture, such as rosemary, paprika, or cumin.
- You can also add other vegetables to the baking sheet, such as carrots, onions, or bell peppers.
Tips and tricks:
- Make sure to toss the potatoes well in the mixture to ensure that they are evenly coated.
- Don't overcrowd the baking sheet, as this can prevent the potatoes from getting crispy.
- If you want extra crispy potatoes, you can broil them for the last 2-3 minutes of cooking.
Storage instructions:
- Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the potatoes, place them on a baking sheet and bake them in a preheated oven at 350°F (180°C) for 10-15 minutes or until they are heated through.
Presentation ideas:
- Serve the potatoes in a large bowl or on a platter.
- Garnish the potatoes with additional chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- These anchovy-garlic roasted potatoes pair well with roasted chicken, grilled steak, or baked fish.
Suggested side dishes:
- Green salad
- Steamed vegetables
- Garlic bread
Troubleshooting advice:
- If the potatoes are not getting crispy, try increasing the oven temperature or broiling them for the last few minutes of cooking.
Food safety advice:
- Make sure to wash the potatoes thoroughly before halving them.
- Store any leftover potatoes in the refrigerator and consume them within 3 days.
Food history:
- Roasted potatoes are a classic side dish that have been enjoyed for centuries.
Flavor profiles:
- The anchovy paste adds a salty umami flavor to the potatoes, while the garlic and thyme add a savory aroma.
Serving suggestions:
- Serve the anchovy-garlic roasted potatoes hot as a side dish for any meal.
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