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Categories:Viewed: 58 - Published at: 8 years ago
Ingredients
- 2 lbs small red potatoes
- 2 tablespoons olive oil
- 2 teaspoons garlic, chopped
- salt & freshly ground black pepper
- 2 -3 rosemary sprigs, leaves removed from stems and chopped
- Butter
- 1/4 cup unsalted butter
- 2 anchovies, finely chopped
- 1/2 teaspoon garlic, chopped
- 2 tablespoons parsley, chopped
- salt & freshly ground black pepper
Method
- Preheat oven to 400°F (200°C).
- Wash potatoes, but do not peel. Combine oil and garlic and toss with potatoes. Season well with salt and pepper.
- Place potatoes in metal baking dish. sprinkle with rosemary. Roast, tossing occasionally, for 35 minutes or until tender.
- While potatoes are roasting, make butter.
- It is important to use unsalted butter as anchovies are quite salty.
- Cream butter, anchovies, garlic and parsley together in a mini chopper or by hand.
- Season with salt and pepper to taste.
- Place potatoes in serving dish and toss with butter. Serve warm.
