Hasselback Potatoes with Anchovy Butter

Sat, 10 Aug 2024 09:24:00 +0000

recipeInstructions:

“Preheat the oven to 200C fan (220C conventional). Slice each potato crosswise at 3mm intervals, stopping before you cut all the way through, using chopsticks or wooden spoon handles either side as a guide.”
“Mash the softened butter with the chopped anchovy and crushed garlic until evenly combined.”
“Rub the potatoes all over with olive oil and a little salt, place cut-side up in a roasting dish, and roast for 40 minutes.”
“Remove from the oven and brush or spoon the anchovy butter down into the cuts, working it between the slices. Return to the oven for 15-20 minutes more until the edges are deeply golden and crisp.”
“If using breadcrumbs, scatter them over for the final 10 minutes to crisp further. Season with black pepper, scatter with chives, and serve hot.”

This is the recipe I make when someone claims they don’t like anchovies, because by the time the butter has melted down into every cut and roasted onto the potato skins, nobody can identify what’s making the dish taste so deeply savoury. I’ve served it at three separate dinners to people who swore off anchovies as children and had every one of them ask what the seasoning was. The answer surprises most of them.

Anchovy - vo.rs

Hasselback Potatoes with Anchovy Butter