zoom Baked potato wedges with anchovy, caper and garlic butter

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    Baked potato wedges with anchovy, caper and garlic butter

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    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


    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.

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


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    5 stars