Anchovy Mashed Potatoes Recipes

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MASHED POTATOES WITH ANCHOVIES



Mashed Potatoes With Anchovies image

Make and share this Mashed Potatoes With Anchovies recipe from Food.com.

Provided by hectorthebat

Categories     Mashed Potatoes

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes
1 teaspoon salt
8 anchovies
2 garlic cloves
1/4 teaspoon pepper
1/4 cup oil
1/2 cup creme fraiche

Steps:

  • Peel and cut the potatoes in 1/2-inch slices. Rinse under cold water and transfer to a large saucepan. Add cold water to cover the potatoes by an inch and add the salt. Set over medium-high heat, cover, and bring to a simmer. Remove the lid, lower the heat to medium, and cook for 15 to 20 minutes, until tender.
  • While the potatoes cook, mash the anchovies, garlic, pepper, and 1 tablespoon of the olive oil with a mortar and pestle, or with a bowl and fork. Combine the anchovy mixture with the cream and warm up for a few seconds in the microwave (or in a small saucepan over medium heat) until hot but not boiling.
  • Drain the potatoes and return to the pan. Add the anchovy mixture and the remaining 3 tablespoons olive oil. Set the pan over medium-low heat, and mash the potatoes with a fork or potato ricer, incorporating the other ingredients. Taste, adjust the seasoning, and keep warm until ready to serve.

Nutrition Facts : Calories 417.3, Fat 25.6, SaturatedFat 8.8, Cholesterol 47.6, Sodium 900, Carbohydrate 41.1, Fiber 5.1, Sugar 1.8, Protein 7.6

CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY



Crunchy Baked Potatoes With Anchovy, Parmesan and Rosemary image

This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs mixed with more Parmesan and lemon zest are sprinkled on top and placed under the broiler until golden and crisp.

Provided by Melissa Clark

Categories     weekday, side dish

Time 1h30m

Yield 4 large servings

Number Of Ingredients 13

4 large russet potatoes 10 to 12 ounces each, scrubbed well
1 3/4 teaspoons kosher salt
1/4 cup grated Parmesan
2 tablespoons extra virgin olive oil, more for drizzling
2 teaspoons minced fresh rosemary
4 anchovy fillets, minced
2 garlic cloves, minced
6 tablespoons panko or plain dried bread crumbs
3 anchovy fillets, minced
3 tablespoons grated Parmesan
1/4 teaspoon packed grated lemon zest
1 large pinch red pepper flakes
Extra virgin olive oil, for drizzling

Steps:

  • Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
  • When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
  • Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 811 milligrams, Sugar 2 grams

ROASTED POTATOES WITH ANCHOVIES AND TUNA



Roasted Potatoes With Anchovies and Tuna image

In this pantry-friendly recipe, golden, crackling-skinned potatoes move from side dish to main course after being tossed with tuna, capers and a pungent sauce of anchovies melted in brown butter. It's extremely adaptable. If you don't have (or like) tuna, use chickpeas or white beans instead. Just don't skimp on the onion, which adds a crisp sweetness to the potatoes. With their slightly thicker skins, fingerlings work especially well here, but use whatever you've got.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, seafood, vegetables, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds baby or fingerling potatoes
Kosher salt
Extra-virgin olive oil, for roasting
6 tablespoons unsalted butter (3/4 stick)
1 (2-ounce) tin anchovies, chopped (about 10 to 12 anchovies)
1 tablespoon capers, drained
2 garlic cloves, finely grated or minced
1 (5- to 6-ounce) can or jar tuna, drained and flaked, or 1 (13-ounce) can chickpeas or white beans, drained
1/2 teaspoon freshly ground black pepper
Fresh lemon juice, to taste
1 cup chopped soft herbs, including parsley, celery leaves and dill (optional)
1/4 cup thinly sliced red onion, shallot or scallion

Steps:

  • In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
  • Drain the potatoes, and let them cool until you can handle them.
  • Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
  • Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
  • Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
  • Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.

ANCHOVY MASHED POTATOES



Anchovy Mashed Potatoes image

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 7

6 large russet (baking) potatoes (about 3 1/2 pounds)
1 onion, chopped fine
3/4 stick (6 tablespoons) unsalted butter
8 flat anchovies, rinsed, patted dry, and minced
3/4 cup milk
1/4 cup heavy cream
1/4 cup thinly sliced fresh chives or scallion greens

Steps:

  • Peel potatoes and cut into 1-inch pieces.
  • In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.
  • In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.
  • Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.

POTATO SALAD WITH CAPERS AND ANCHOVIES



Potato Salad With Capers and Anchovies image

Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).

Provided by David Tanis

Categories     salads and dressings, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and black pepper
2 pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn
1/4 cup finely diced red onion
3 tablespoons red wine vinegar
2 garlic cloves, finely minced or grated
1 tablespoon chopped anchovy (about 4 fillets)
1 tablespoon small capers (or large capers, roughly chopped)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1 teaspoon thyme leaves
2 tablespoons chopped parsley
3 hard-boiled eggs (8- to 9-minute eggs), for garnish
A handful of arugula leaves, for garnish (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
  • While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
  • When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
  • Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

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  • Peel the potatoes and cut them into 1-inch chunks. steam the potatoes, covered, until very tender, about 20 minutes. Press the potatoes through a ricer or the medium disk of a food mill set over a bowl.
  • In a large nonreactive saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderately low heat, stirring, until softened. Add the anchovies and stir until melted. Stir in the milk and heavy cream, season with salt and pepper and bring to a simmer. Add the potatoes and stir until smooth and warmed through. Stir in the scallion greens and remaining 2 tablespoons butter and serve hot.


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