Recipe Categories
Sides & Veg
Back to Potatoes
· 3
lbs. young red potatoes
· 4
cloves garlic
· 2
T unsalted butter
· salt
and freshly ground black pepper to taste
· 12
anchovy fillets, rinsed and chopped
· 1/4
cup tightly packed Italian parsley, chopped
· strong,
fruity extra virgin olive oil
Method:
Place the potatoes and garlic in cold water to cover and bring to a boil. Simmer
until tender enough to pierce with a knife but not falling apart. Drain and peel
the potatoes while still warm. Crush the potatoes and garlic with a fork as you
go, mixing well to distribute the garlic throughout. Add the butter, salt and
pepper, keep warm. Blend the anchovies and parsley with the potatoes, mixing
well. Transfer to a serving bowl. Pass the olive oil around the table so each
person can drizzle a goodly amount of oil on their potatoes. More salt and
pepper may be added at the table if desired