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Pan-Roasted Potatoes with Anchovies, Genoa Style

Marcella is always full of surprises and she makes sure you read her directions carefully. Take this recipe - pretty simple, eh? Potatoes, olive oil, butter, anchovies, garlic, parsley, salt and pepper cooked in a sauté pan. What could be easier?


Well, actually, this recipe is pretty easy - another one-panner coming in under an hour with pretty common ingredients. BUT, the tricky part is the garlic. In every other recipe I've prepared for this project, the garlic is added at or very near the beginning of the process, but here it is added at the final step, likely (I'm guessing here) to make sure the distinctive taste of the garlic comes through.


Final result below.


What I liked about this recipe:

Excellent results! - adds some class to the humble spud.

What didn't I like about this recipe:

No problems.

Will I make it again?


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This page contains a single entry from the blog posted on February 23, 2011 6:00 AM.

The previous post in this blog was Mashed Potatoes with Milk and Parmesan Cheese, Bolognese Style.

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