Potatoes with Olives and Anchovies
Potatoes with Olives and Anchovies
Potato wedges pan-cooked in olive oil with chopped olives, capers and anchovies until tender, scattered with parsley — a savoury Mediterranean side.
Prep: 40 minutes · Cook: 30 minutes
What Is Potatoes with Olives and Anchovies?
A one-skillet Mediterranean potato dish: peeled potato wedges cooked slowly in olive oil with chopped olives, capers and anchovies until tender and savoury, finished with parsley.
Why Make Potatoes with Olives and Anchovies?
- Olives, capers and anchovies season the potatoes as they cook
- Just one cast iron skillet to wash
- The anchovies melt into a deep savoury base
- A bold side for grilled fish or roast meats
- Six pantry ingredients beyond the potatoes
Unico Products Used in This Recipe
Ingredients
- 2 lbs baking potatoes (peeled (1 kg))
- 1/4 cup extra virgin olive oil (60 ml)
- 3 oz pitted ripe olives (chopped (90 g))
- 1 tbsp capers (drained and chopped)
- 6 anchovy fillets (chopped)
- salt and pepper (freshly ground, to taste)
- 1 tbsp parsley (chopped)
Instructions
- Cut the peeled potatoes into wedges.
- Heat the oil in a cast iron skillet over medium-high heat and add the potatoes.
- Sprinkle with the chopped olives, capers and anchovies; season with salt and pepper.
- Cover, reduce the heat to medium and cook about 30 minutes, stirring gently now and then but taking care not to break up the potatoes.
- Scatter the parsley over the potatoes and serve.
Cooking Tips
- Cut even wedges so they cook at the same rate
- Stir gently — the goal is whole wedges, not mash
- Cover the pan so the potatoes steam-cook through
- Rinse very salty capers if you're watching salt
- A cast iron skillet gives the best browning
Frequently Asked Questions About Potatoes with Olives and Anchovies
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1. Will this taste very fishy?
No — the anchovies dissolve into a deep, savoury background rather than a fishy note.
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2. What potatoes work best?
Firm baking potatoes that hold their shape through the long cook.
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3. Can I roast it in the oven instead?
Yes — roast covered at 400F, stirring once, until tender.
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4. How do I keep the wedges whole?
Stir gently and only occasionally while they cook.
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5. What do I serve it with?
Grilled or baked fish, roast chicken, or as part of an antipasto spread.
Cooking Guides & Tips
- How to Cook with Anchovies (Even If You Think You Don't Like Them) Why anchovies make food taste better, not fishy — and how to use them to add savoury depth to sauces, dressings and vegetables.
Potatoes with Olives and Anchovies Made Simple
Potatoes with Olives and Anchovies turns humble spuds into a salty-savoury Mediterranean side. Unico anchovies and capers do the heavy seasoning.