Roast Potatoes with Anchovies

Around Thanksgiving time, mashed potatoes are king, but that doesn't mean there's no room for other potatoes. These ones are roasted and tossed in a salty and satisfying anchovy/caper/garlic/lemon sauce — and they’re a perfect complement to some of the other heavier flavors of Thanksgiving.

Serves 4

Ingredients

1 1/2 pounds French fingerling potatoes, cut in half (or thirds, if the potatoes are larger)
3 tablespoons olive oil, divided
Salt and freshly ground pepper
3 anchovy fillets, finely chopped
1 tablespoon capers
4 garlic cloves, minced
1 teaspoon lemon zest
1 tablespoon lemon juice

Preparation

Preheat oven to 450. Toss potatoes with 2 tablespoons olive oil on a rimmed baking sheet. Sprinkle with salt and pepper. Arrange potatoes, cut side down, and roast for 18 minutes undisturbed. Flip potatoes so browned side is up and continue roasting until tender, 10 minutes.

Meanwhile, mix anchovies, capers, garlic, lemon zest, lemon juice, and remaining tablespoon of olive oil in a small bowl.

Immediately when potatoes are out of oven, add anchovy mixture to potatoes in rimmed baking sheet and mix so dressing coats potatoes. Let cool 10 minutes in pan, then move to serving dish and enjoy!