Crispy roasted potatoes finished with a bright olive oil–anchovy drizzle for a savory side that travels well in bulk.
Prep 15 min · Cook 40 min · Total 55 min · Serves 40 · Beginner
Ingredients
- 5 kg Yukon Gold potatoes (scrubbed and cut into 2.5 cm cubes; bulk packing)
- 1 L Olivari Extra Virgin Olive Oil (plus more as needed for roasting; BoxNCase product name: Olivari Extra Virgin Olive Oil)
- 0.5 L Dix Farms Extra Virgin Olive Oil (for a secondary drizzle finish; BoxNCase product name: Dix Farms Extra Virgin Olive Oil)
- 110 g Ortiz Boquerones (White Anchovies marinated in vinegar and olive oil) (chopped; BoxNCase product name: Ortiz Boquerones White Anchovies Marinated in Vinegar and Olive Oil, 110 Grams)
- 3 cloves Garlic (minced)
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 2 tbsp Parsley (chopped for garnish)
Instructions
- Preheat oven to 220°C (425°F). Line sheet pans with parchment.
- Toss potato cubes with Olivari EVOO, minced garlic, salt, and pepper until evenly coated.
- Spread in a single layer on sheet pans. Roast 25–30 minutes, turning once, until golden and crisp. (30 min)
- Meanwhile, whisk a light drizzle of Dix Farms EVOO with a pinch of salt to finish the potatoes.
- Remove potatoes, transfer to a warm bowl, and fold in chopped Ortiz boquerones.
- Finish with a light drizzle of Dix Farms EVOO, sprinkle parsley, and adjust seasoning.
- Serve hot as a robust side or as part of a shareable plate. Yield about 40 portions.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
