Sunday 17 March 2013

Crispy baby potatoes with red onion, dill and anchovies

I have a rather unusual living situation at the moment in that my friend, Petey, has moved on to my couch for a couple of months. He's leaving for NYC soon to be with his love and needs to save money, so he convinced me that this was a good idea. And since I'm going freelance shortly and could do with a little help with the mortgage, I agreed. So far, it has been (a good idea). We've lived together before and it just kind of works. And after living on my own for over 2 years, it's quite nice to have a bit of variety. The biggest bonus by far is that Petey is a chef, so I get all kinds of treats. Recently, he brought home some of the best anchovies that I have ever tasted in my life. Seriously, I had no idea that anchovies could be this good. There's a hell of a lot of them and Petey was worried that I wouldn't manage to eat them all, but he underestimated my greediness I feel. I have been using them in various ways. Today, I chopped some baby potatoes and red onion, tossed them in olive oil with salt, pepper and dill and roasted it all in the oven for about 45min. Near the end of the cooking time, when the potatoes had already crisped up, I threw some anchovies over the top and gave it 5 more minutes, while boiling a couple of eggs. I ate it for lunch like this and it was more than delicious

Baby potatoes, chopped in half
Red onions, chopped into quaters
Dill, chopped
Free range eggs, boiled
Good quality anchovies
Olive oil
Sea salt and black pepper

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