Roasted Potatoes with Anchovies and Lemons
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/3 cup chopped fresh flat-leaf parsley
- Carbohydrate 28 g(9%)
- Cholesterol 3 mg(1%)
- Fat 7 g(11%)
- Fiber 4 g(14%)
- Protein 4 g(8%)
- Saturated Fat 1 g(5%)
- Sodium 315 mg(13%)
- Calories 188
Preparation Preheat oven to 450°F. Toss potatoes with salt, pepper, and 2 tablespoons oil in a large shallow baking pan (1 inch deep). Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes. While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon oil. Turn potatoes over and roast in lower third of oven 10 minutes more. Toss potatoes with garlic and roast 5 minutes. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.
Preparation Preheat oven to 450°F. Toss potatoes with salt, pepper, and 2 tablespoons oil in a large shallow baking pan (1 inch deep). Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes. While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon oil. Turn potatoes over and roast in lower third of oven 10 minutes more. Toss potatoes with garlic and roast 5 minutes. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.
