Roast potatoes with tomatoes and anchovies

"I love anchovies (I call them 'lil hairy boys'), and I'm always happy to see them on a plate. This is my take on Julia Busuttil Nishimura's recipe from her book Ostro, just adding a bit of heat to the saltiness (I've said cayenne chillies below but chilli flakes or your favourite chilli oil work just as well)."

• serves

  4

• prep

  5 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 700 g small waxy potatoes such as Kipflers, scrubbed and halved lengthways
• 250 g cherry tomatoes
• 8 anchovy fillets
• 2 tsp finely chopped cayenne chillies
• 1-2 tbsp extra-virgin olive oil
• sea salt, to season

Instructions

1. Preheat the oven to 180˚C.
2. Scatter the potatoes and cherry tomatoes in a baking dish, then place the anchovies and chillies on top. Drizzle with the olive oil and sprinkle with a little salt. Toss to combine.
3. Roast for 45 minutes or until the potatoes are tender and the tomatoes are bursting from their skins.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.