Mike Garten
Swap butter for a flavor-packed garlicky parsley rub.
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2 1/2 lb.
new potatoes (about 20)
Kosher salt
4 tbsp.
olive oil plus more for pan
1/4 c.
sherry vinegar
3 tbsp.
capers, drained and chopped
1 tbsp.
anchovy paste
1
clove garlic, pressed
1/4 c.
flat-leaf parsley, finely chopped
- Place potatoes in large pot. Add enough water to cover by 2 in. and bring to a boil. Add 1 tablespoon salt, reduce heat and simmer until tender, 18 to 22 minutes. Drain.
- Meanwhile, arrange oven racks so one is 6 inches from broiler and heat oven to 450°F. Oil large rimmed baking sheet. Place each potato on sheet and, with bottom of glass, gently press until crushed but still intact. Brush tops with 1 tablespoon oil and roast 25 minutes.
- Brush potatoes with 1 tablespoon oil, then broil on top rack until deep golden brown and crisp, 4 to 7 minutes. Sprinkle with 1/4 teaspoon salt.
- While potatoes cook, in bowl, combine vinegar, capers, anchovy paste, garlic, remaining 2 tablespoons oil and 1/2 teaspoon salt; stir in parsley. Drizzle over potatoes and serve immediately.
Nutritional information (per serving): About 255 calories, 10.5 g fat (1.5 g saturated ), 5 g protein, 575 mg sodium, 34 g carb, 3 g fiber
What you’ll need: garlic press ($20, amazon.com)
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Source : Goodhousekeeping
