Pan-roasted potatoes with anchovies, Genoa style
Posted April 9, 2010on:
This is an interesting way of making Genoese “potato chips”. Instead of the usual frying, this is more like pan-roasting them together with anchovies.
It starts with soaking the slices for about 15 mins then drying with a paper towel before doing the rest. Really looks like slices of bananas!
Breaking up the anchovies over low heat in olive oil
Slide in the potato slices, turn them over a few times to coat with anchovies and grind some black pepper over.
After that, turn up the heat and cover the pan for about 8 mins, turning them from time to time. Then uncover the pan and do the same but for 15 mins this time.
Finally, throw in some chopped garlic and sprinkle with parsley, turning them to coat. Add a bit of salt to taste.
I have to say that these were absolutely delicious! The pan-roasting created potato slice that were slightly crispy on the outside but soft in the inside. The saltiness was provided by the anchovies and the parsley added a subtle fragrance to lift it all up.