Side Dishes

Potatoes with Shallot, Capers and Anchovies (serves 2 – 4)

I can practically guarantee that you will not (yet) have eaten potatoes served like this because I have just created it. And they go very well with lamb. Anchovies are one of those foods that people either strongly like or strongly dislike, so if you fall into the latter category skip this page. Do not add salt to this recipe.

8oz. new potatoes – quartered and boiled
1/2 tbsp. olive oil
1 shallot – halved and cut into very thin slices
4 anchovies – drained and chopped
2 tbsp. drained capers

While the potatoes and cooking, pour the oil into a small skillet and when nice and hot add the shallot and let soften. When just starting to turn brown add the anchovies and capers and cook for about 5 minutes, stirring a little.
Drain the potatoes, toss with the anchovy mixture and spoon into a serving dish.


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