Ingredients:
2 lbs small red potatoes
2 tablespoons olive oil
2 teaspoons garlic, chopped
salt & freshly ground black pepper
2 -3 rosemary sprigs, leaves removed from stems and chopped
1/4 cup unsalted butter
2 anchovies, finely chopped
1/2 teaspoon garlic, chopped
2 tablespoons parsley, chopped
salt & freshly ground black pepper
Directions:
Preheat oven to 400 F (200 C).
Wash potatoes, but do not peel. Combine oil and garlic and toss with potatoes. Season well with salt and pepper.
Place potatoes in metal baking dish. sprinkle with rosemary. Roast, tossing occasionally, for 35 minutes or until tender.
While potatoes are roasting, make butter.
It is important to use unsalted butter as anchovies are quite salty.
Cream butter, anchovies, garlic and parsley together in a mini chopper or by hand.
Season with salt and pepper to taste.
Place potatoes in serving dish and toss with butter. Serve warm.
Servings: 4-6
Time preparation: 10 min.
Time total: 45 min.