Servings:8
“My Nan always made the crispiest potatoes,” recalls Thomas. “She’d add a little bacon or beef drippings, which made it savory, too.” In his version, the potatoes get coated in a deeply flavored paste made from anchovies, fennel, and rosemary that forms a delicious brown crust during roasting.
To get the best browning, the potatoes need room; if you don’t have two large roasting pans (you’ll need one for the roast), prepare the potatoes earlier in the day, then transfer them to a 9×13-inch baking dish and store uncovered at room temperature. Reheat briefly in the oven before serving.
This was the hit of my Christmas 2019 dinner. I waited until after dinner to tell my guests that the "secret ingredient" was anchovies as I knew there were a couple of naysayers about. One of the naysayers actually asked for the recipe. I will definitely make this again.
真的很好，酥脆！不过，在我的厨房里创造了一些烟熏表演！
Best roast potatoes I've ever made. Don't be scared off by the anchovies if you haven't tried it. They are essential to success but you don't taste them. They are a catalyst for other flavours.
我添加了更多的调味料，我认为它们非常完美。
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