Potatoes, Olives & Anchovies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb baby potatoes, scrubbed
• 3/4 cup olive
• 8 canned anchovy fillets, drained and chopped
• 2 tablespoons olive oil
• 2 rosemary sprigs, stalks removed

Recipe

• 1 bring a large pan of lightly salted water to a boil. add the potatoes, bring back to a boil, and simmer over medium heat for 8-10 minutes or until tender. remove the potatoes from the pan using a slotted spoon and set aside to cool slightly.
• 2 once the potatoes are cool enough to handle cut them into wedges with a sharp knife.
• 3 pit the mixed olives with a cherry pitter or small sharp knife and cut them in half.
• 4 using a sharp knife cut the anchovy fillets into thinner stripes
• 5 heat the olive oil in a large, heavy skillet. add the potato wedges and rosemary. cook over medium heat, stirring occasionally, for 7-8 minutes or until the potatoes are golden.
• 6 stir in the olives and anchovies and cook for 1 minute or until completely warmed through. transfer the potato mixture to warmed serving plates and serve.
• 7 add salt.