Anchovy roasted potatoes with mayonnaise

4 months ago

Anchovy roasted potatoes with mayonnaise

I’ve recently rediscovered anchovies in life and right now I want to use them in everything. Dinner, breakfasts, lunches… A while back we were having cheese, olives and other small dishes (let’s call them “tapas”) for dinner and while biking home I contemplated what I could add to the spread that would contribute with some sturdiness and comfort, whilst allowing me to indulge freely in anchovies. If you face the same challenge at anytime: this is your perfect “fatty potato with dip”-dish that cures both friday-fatigue as well as PMS (I suffer from both atm). Scroll for recipe. Side note: you can of course buy ready-made mayonnaise (just pick a good one, such as Hellmann’s) but making it is really not that complicated to why not give it a try?

Anchovy roasted potatoes with mayonnaise
Anchovy roasted potatoes with mayonnaise

Serves 4

Anchovy potatoes
500 g potatoes (firm ones, I choose multi-colored ones, or Amandine is a favourite!)
7 anchovy filets + their oil
Olive oil

Mayonnaise
1 egg yolk
1-2 dl plain vegetable oil (canola/sunflower)
1/2 tsp Moutard de Dijon
salt
water (optional)
fresh tarragon, chopped (if you want a bearnaise feel to it)

Set the oven to 250°C, regular setting. Wash and cut the potatoes into wedges, careful not to make them too thick. Place them on a large oven tray lined with baking paper. Pick up the anchovy filets from the oil and chop finely, into a fine paste. Massage the potatoes with anchovy and oil (from the jar and potentially additional). Bake for 20-30 min, stirring one or twice, until crispy and golden.

While the potatoes bake move onto making the mayonnaise. In a metal bowl (any bowl works, I just find a metal one works the best when making mayonnaise for some reason) add the egg yolk and the mustard and stir together. Slowly pour in the oil, very little at a time in a thin beam, while whisking vigorously. If you find the mayo too thick add a little water. Salt to desired taste and add the optional tarragon.

Serve with other small tapas dishes and maybe a fresh salad?

Anchovy roasted potatoes with mayonnaise
Sofia Hellsten

Sofia Hellsten

Sofia Hellsten, cookbook author & photographer, although main trade of work at the moment is Creative Director at podcast platform Acast. Her book “The Japanese Table – Small Plates for Simple Meals” was released fall of 2019. This will with some probability be a space with recipes of simple (but GOOD) food, a constant quest for the perfect breakfast or just some good old inspiration to life’s important details – flavour and form. Based in Stockholm, but always longing for Japan.

Instagram | @shellsten
Website | www.s-hellsten.com 
Mail | hellsten.sofia@gmail.com