Garlic Thyme And Anchovy Baked Potatoes Recipes

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

Ingredients

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 LEMONS

Roasted Potatoes with Anchovies and Lemons image

Categories Fish Garlic Potato Side Roast Quick & Easy Lemon Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 lb small (2-inch) white boiling potatoes, quartered
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced anchovy fillets
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons finely chopped garlic (3 large cloves)
1/3 cup chopped fresh flat-leaf parsley

Steps:

Preheat oven to 450°F.
Toss potatoes with salt, pepper, and 2 tablespoons oil in a large shallow baking pan (1 inch deep). Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes.
While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon oil.
Turn potatoes over and roast in lower third of oven 10 minutes more. Toss potatoes with garlic and roast 5 minutes. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.

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