Potatoes with Olives and Anchovies (Patate Con Olive E Acciughe)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900 g/2 lb medium potatoes 3 tablespoons olive oil 6 canned anchovy fillets, drained and chopped
1 tablespoon capers, drained, rinsed and chopped salt and freshly ground black pepper 2 tablespoons chopped flat-leaf parsley



1 Peel and cut each potato into six wedges. Dry them well in a clear cloth.
2 Place a large, heavy frying pan with a lid over a medium-high heat, heat well and pour in the oil. Add the potatoes and cook for 2-3 minutes to heat through, shaking the pan to prevent the potatoes from sticking. Scatter the anchovies, olives and capers over the potatoes and season with salt and pepper to taste. Cover the pan, reduce the heat to medium-low and cook for about 25-30 minutes, until the potatoes are tender, turning with a metal spatula halfway through the cooking. Sprinkle with parsley and serve hot.

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