These Anchovy Butter Potatoes are a delightful surprise, offering a savory depth that elevates simple boiled potatoes into something truly special. The rich, umami-packed anchovy butter melds beautifully with the tender potatoes, creating a dish that’s both comforting and sophisticated. They are the perfect side dish to bring a touch of unexpected flavor to any meal.
Imagine perfectly tender, small potatoes glistening with a rich, savory butter sauce, flecked with fresh green herbs.
Recipe Details
- Flavor Profile: Savory, rich, umami, herbaceous
- Texture: Tender, creamy, melt-in-your-mouth
- Total Active Time: 25 minutes
- Difficulty: Easy
What You’ll Need
For this simple yet elegant dish, you’ll primarily need some lovely new potatoes, a touch of unsalted butter, flavorful oil-packed anchovy fillets, and a sprinkle of fresh herbs. A pot for boiling and a fork for mashing are your main tools.
Ingredient Notes
- New Potatoes – These small, waxy potatoes are ideal as they hold their shape well when boiled and absorb the butter sauce beautifully. Look for varieties like fingerlings, red bliss, or Yukon Golds.
- Unsalted Butter – Using unsalted butter allows you to control the saltiness of the dish, especially important when working with anchovies which can already be quite salty.
- Oil-Packed Anchovy Fillet – These are the key to the deep, savory flavor. Don’t be shy! They dissolve into the butter, lending a rich umami note without an overwhelming fishy taste.
- Fresh Parsley – Finely chopped fresh parsley adds a burst of brightness and color. Feel free to experiment with other herbs like dill or mint for a different aromatic profile.
Add-ins and Substitutions
While these potatoes are wonderful as is, you can certainly play with the flavor profile. A pinch of red pepper flakes could add a subtle warmth, or a small squeeze of lemon juice right before serving can offer a brighter finish. You could also experiment with different herb combinations, perhaps a mix of chives and parsley.
How to Make Anchovy Butter Potatoes
This recipe is wonderfully straightforward, relying on simple boiling and a quick butter mash to transform humble potatoes into a culinary delight.
- Begin by placing your scrubbed new potatoes in a pot. Add 4 cups of water and 1 teaspoon of salt. Bring this to a boil and cook the potatoes until they are tender when pierced with a fork.
- While the potatoes are cooking, prepare the flavorful butter. In a small bowl, combine the 2 tablespoons of softened unsalted butter with 1 oil-packed anchovy fillet. Use a fork to thoroughly mash them together until the anchovy is well incorporated into the butter, creating a paste.
- Once the potatoes are tender, carefully drain all the water from the pot. Return the drained potatoes to the warm pot, keeping them off the heat.
- Add the prepared anchovy butter and the 1 1/2 tablespoons of finely chopped fresh parsley (or your chosen herbs) to the pot with the potatoes.
- Cover the pot securely. Gently shake or swirl the pot, allowing the heat to melt the butter and coat the potatoes evenly with the anchovy butter and herbs.
- Taste a potato and add additional salt if you feel it needs it, remembering that the anchovies already bring saltiness.
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Serve your delightful Anchovy Butter Potatoes warm.
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Pro Tip: Don’t overcook your potatoes. You want them tender but still holding their shape so they don’t turn to mush when you toss them with the butter.
Recipe Tips
- Ensure your butter is truly softened, not melted. This will make it easier to mash with the anchovy and create a creamy emulsion.
- When shaking the pot, use a gentle, rhythmic motion. This helps to distribute the butter evenly without breaking apart the delicate potatoes.
- Taste and adjust seasoning carefully. Anchovies can vary in saltiness, so it’s important to ensure the final dish is perfectly seasoned to your preference.
- Using fresh herbs makes a significant difference in the brightness and overall appeal of the dish.
FAQs
- Can I use a different type of potato? While new potatoes are recommended for their texture and size, you could use other small, waxy potatoes. Larger potatoes will need to be cut into bite-sized pieces.
- Will these potatoes taste fishy? The anchovy provides a deep, savory umami flavor, not a strong fish taste. When mashed into the butter and combined with the potatoes and herbs, it creates a complex and delicious flavor profile.
- How do I know when the potatoes are tender? You can easily test for tenderness by piercing a potato with the tip of a sharp knife or a fork. If it slides in easily with little resistance, they are ready.
Serving Suggestions
These Anchovy Butter Potatoes are incredibly versatile and make a wonderful accompaniment to a variety of main courses. They pair beautifully with grilled chicken or fish, roasted lamb, or even a simple steak. For a lighter meal, serve them alongside a vibrant green salad or steamed asparagus.
Make This Recipe in Advance
While these potatoes are best enjoyed fresh, you can prep some components ahead of time. The anchovy butter can be made a day in advance and stored in an airtight container in the refrigerator. You can also boil the potatoes a few hours ahead; drain them well and store them at room temperature, then reheat them gently in the pot with the anchovy butter just before serving.
Anchovy Butter Potatoes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Anchovy Butter Potatoes are a delightful surprise, offering a savory depth that elevates simple boiled potatoes into something truly special. The rich, umami-packed anchovy butter melds beautifully with the tender potatoes, creating a dish that’s both comforting and sophisticated. They are the perfect side dish to bring a touch of unexpected flavor to any meal.
Ingredients
1 pound new potatoes, scrubbed
4 cups water
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 oil-packed anchovy fillet
1 1/2 tablespoons finely chopped parsley (or dill, mint, or a mixture of herbs)
Additional salt, if needed
Instructions
Boil the new potatoes with water and salt until tender.
Mash softened butter and an anchovy fillet together with a fork.
Drain the cooked potatoes and return them to the pot.
Add the anchovy butter and chopped herbs to the potatoes.
Cover the pot and gently shake or swirl to coat the potatoes evenly.
Taste the potatoes and add more salt if necessary.
Serve the anchovy butter potatoes warm.
Notes
Ensure your butter is truly softened, not melted. This will make it easier to mash with the anchovy and create a creamy emulsion.
When shaking the pot, use a gentle, rhythmic motion. This helps to distribute the butter evenly without breaking apart the delicate potatoes.
Taste and adjust seasoning carefully. Anchovies can vary in saltiness, so it’s important to ensure the final dish is perfectly seasoned to your preference.
Using fresh herbs makes a significant difference in the brightness and overall appeal of the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Modern European
