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Baked potato wedges with anchovy, caper and garlic butter
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Serves: 4 as a side
4 large baking potatoes, cut into wedges
1 lemon, cut into wedges
2 tbsp olive oil
4 anchovy fillets in oil, drained and finely chopped
2 tbsp salted capers, drained, rinsed and finely chopped
1 garlic clove, crushed
25g unsalted butter
handful flat leaf parsley, finely chopped
1. Preheat the oven to 180˚C, gas mark 4. On a large baking sheet, toss the potato and lemon wedges with the oil and season. Spread out in a single layer and roast for 1 hour, until browned and almost tender.
2. Meanwhile, put the anchovies, capers, garlic and butter in a small saucepan. Add ½ the parsley and warm through until the butter has melted.
3. Spoon or brush the flavoured butter over the hot potatoes, then return them to the oven for a further 10–20 minutes, until golden and crisp. Scatter with the remaining parsley and serve hot, squeezing over the baked lemon wedges, if liked.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2018.