Crispy little potatoes, fragrant with garlic, tossed with salty anchovies and fresh lemon juice. Finished with parsley and lemon zest, served with cool and creamy Greek yogurt. Amen.
Friends, let me introduce you to the best roasted potatoes I’ve ever made.
This dish was inspired by something I had at one of my favorite restaurants a few months ago. Alden & Harlow served a similar dish (no longer on their menu, since their offerings are constantly changing) but their version was a little more sophisticated – with toasted walnuts, a vinaigrette, a lemon cream sauce. I decided to make my own, and as always mine came out as rustic as an Antropologie* catalog.
(*It’s not really that rustic, but just more approachable.)
I loved everything about this recipe – how simple it was to make, the everyday ingredients, the way it made my apartment all warm and cozy, with the scent of roasted garlic wafting throughout. But most of all, I loved how it tasted – the potatoes were crispy outside and tender and creamy inside. The chopped anchovies lent a burst of umami in every bite. The lemon juice, lemon zest, and tangy Greek yogurt lent a freshness to the entire dish. I wanted to eat the entire plate for my meal!
I know that a lot of people don’t like anchovies, but I can’t get enough of those salty little fishies. I love anchovies in pizza, in pasta (as evidenced here, here, and here), grilled, fried, topping pintxos, melted in olive oil. When chopped up and tossed with these hot roasted potatoes, they add such an intense umami flavor. If you are very averse to anchovies, I imagine capers would suffice. But I strongly recommend anchovies! I’ve made roasted potatoes many time before and this was definitely the best roasted potatoes I’ve ever made.
My boyfriend Matt and I ate these with roast chicken thighs and asparagus, and the potatoes were the best part of the entire meal. We both had double servings, and if you make this, I bet you will too.
Roasted Potatoes with Anchovies and Greek Yogurt
3 cups potatoes (I used around 20 baby and fingerling potatoes)
1/4 cup olive oil
2 cloves garlic, minced
salt and pepper to taste
pinch of red chili pepper flakes
4-8 flat anchovy fillets
1/4 cup plain Greek yogurt
1/2 teaspoon lemon zest
juice of half a lemon
fresh parsley, chopped, for garnish
- Preheat oven to 425 F.
- Rinse and dry potatoes, and chop potatoes into 1 inch chunks.
- Toss the potatoes with the olive oil, garlic, salt, pepper and chili pepper flakes, making sure potatoes are well coated. Roast for around 45 minutes, flipping the potatoes around every 15 minutes, until they're evenly browned and crispy.
- Transfer to a serving dish and top with chopped anchovy pieces. Add a scoop of Greek yogurt, sprinkle with lemon zest, and squeeze fresh lemon juice over the entire dish.
- Season with more salt and pepper and garnish with fresh parsley. I recommend tossing everything together and eating while the potatoes are still warm.
You can also use 3-4 medium potatoes, diced into 1 inch cubes.
What’s your favorite side dish? I love roasted broccoli throughout the year. And any kind of potatoes!