zoom Baked potato wedges with anchovy, caper and garlic butter
  • Save to your scrapbook
  • Save to your scrapbook

    Baked potato wedges with anchovy, caper and garlic butter

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Baked potato wedges with anchovy, caper and garlic butter

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 1 hour 20 minutes
    • Total time: 1 hour 35 minutes

    Serves: 4 as a side

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary