Andreea and Mark over at Glorious Food and Wine sure managed to capture the essence of roasted potatoes with this picture. The potatoes look tender and flavorful (little spots of caramelization always imbue me with great confidence that the item in question is going to taste wonderful). I love that a bit of the craggy pan edge is included in the shot. Its patina of age and use gives you the feeling that their recipes are to be trusted, as anyone who has a pan like that has spent many hours in the kitchen. It doesn't hurt at all that they confess that they used Nigel Slater's recipe for Anchovy Potatoes. He is a food god and his advice rarely disappoints.
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Reader Comments (Page 1 of 1)
8-20-2007 @ 4:07PM
MJ said...
Never would have thought of puting anchovys with potatoes
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8-20-2007 @ 10:38PM
Rob Sandie said...
Wow, anchovys and potatos is something different. You should upload a video of this uniqueness to Viddler's mealtoday competition as they are giving a iPhone/HD Camcorder to #1 video.
Check it out: http://viddler.com/groups/mealtoday/
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8-21-2007 @ 3:22AM
k said...
Thanks for posting this! I cleaned out my entire fridge tonight and I have a bag of small new potatoes to roast, which are getting cranky waiting for me, and, glory glory, a whole unopened tube of anchovy paste from Zingerman's Mail Order. Huzzah. I never thought to put them together. I shall make roasted anchovy potatoes and tomatoes (tons of those, too) tomorrow night. I'm sure I can adapt it. Thanks, M!
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8-21-2007 @ 7:20AM
Chef J said...
I am glad that i can finally come out of the "potato" closet... I have plenty more to share but i am glad to get my feet wet with this recipe...... gone to the store for some ingredients right now...... see you in the morning!
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8-21-2007 @ 9:31AM
phillyUKgirl said...
For anchovies and potatoes, try Janssen's Temptation (you can easily find a recipe online). It's a classic Swedish dish my friend showed me--Swedish anchovies are sweet-cured, but I used the salted, tinned ones more widely available. You're usually directed to cut the potatoes into matchstick-sized pieced for the topping, which is nice as they kind of crisp up on the top, while staying soft underneath. It's well worth trying, at least once.
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8-21-2007 @ 12:05PM
Noah Oliphant said...
You can’t beat roasted potatoes. For a little bit of variety I like to do a 50/50 mix of waxy whites (yukon etc) and sweet potatoes. Into a bowl with enough olive oil to coat. Salt, pepper, grated garlic, minced rosemary, and a dash of cayenne pepper. Everyone will wonder what the heat is.
http://www.reciperate.com
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8-21-2007 @ 7:20PM
Anoop said...
Looks Yummy!!!!!!! Ohhh.. I love potatoes and I love fish. Perhaps the combination might be interesting!
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