Monday, October 8, 2012
Anchovy Potatoes are very popular dish at Japanese pubs (izakayas), although the way of cooking varies from boiling to mashing to frying, roasting etc. No matter which way they are cooked, they are served as a side dish or a part of Japanese-style tapas.
My recipe for anchovy potatoes is for oven cooked anchovy flavoured wedges. It looks like a very simple dish, but in fact I had to keep trying different methods to create this recipe - the anchovy flavour can disappear if you over cook it.
Ingredients for 2 people
1 pound (after peeling) white or red potatoes
3 tablespoons butter
10 anchovy fillets chopped finely
2 teaspoons preserved oil from the anchovy jar
salt and black pepper to taste
Peel the potatoes and cut into wedges 1/3 inch thick. Wash the potato wedges under running water to remove the starch, and leave to drain.
Place the potato wedges in a microwavable dish. Cover and cook in a microwave until almost soft but not yet 100% cooked and still keeping their shape. Cool slightly until you can just handle with your fingers.
Melt the butter in a frying pan, add the finely chopped anchovies and the preserved oil, and cook until the anchovy is incorporated into the butter (about 1 minute).
Pat dry the half cooked potato wedges and place them in a mixing bowl. Add the anchovy butter and gently mix with a large spoon to coat the butter all over the potato wedges.
Line a parchment paper on a cookie sheet and transfer the potato wedges onto the paper in a single layer. Cook in an preheated oven at 450~475F for about 10 minutes, take the cookie sheet out and turn the potato wedges, then return it to the oven for further 8 - 10 minutes - they should be slightly crispy.
Season with salt & black pepper and sprinkle with the parsley. Serve hot.