- serves 4 people
- preparation 5 minutes
- cooking 45 minutes
- difficulty Easy level
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
- Preheat the oven to 180˚C.
- 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.
- 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.
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