Olive Oil-Roasted Potatoes with Anchovy Drizzle
Recipes developed by the BoxNCase culinary team
Crispy roasted potatoes finished with a bright olive oil–anchovy drizzle for a savory side that travels well in bulk.
Estimated Cost
$1.20/serving
Ingredients
8 available on BoxNCasekg Yukon Gold potatoes (scrubbed and cut into 2.5 cm cubes; bulk packing)
Dix Farms Bagged Yukon a Potatoes 5lb
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L Olivari Extra Virgin Olive Oil (plus more as needed for roasting; BoxNCase product name: Olivari Extra Virgin Olive Oil)
Olivari Olivari Extra Virgin Olive Oil
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L Dix Farms Extra Virgin Olive Oil (for a secondary drizzle finish; BoxNCase product name: Dix Farms Extra Virgin Olive Oil)
Dix Farms Extra Virgin Olive Oil
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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)
Ortiz Boquerones White Anchovies
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cloves Garlic (minced)
Dix Farms Garlic Black Bulbs 1lb
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tsp Sea salt
Flackers - Flax Seed Crackers - Sea Salt - 5Oz
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tsp Black pepper
Deep Whole Black Pepper 3.5 oz
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tbsp Parsley (chopped for garnish)
Dix Farms Fresh Flat Italian Parsley 1lb
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Instructions
- 1
Preheat oven to 220°C (425°F). Line sheet pans with parchment.
- 2
Toss potato cubes with Olivari EVOO, minced garlic, salt, and pepper until evenly coated.
- 3
Spread in a single layer on sheet pans. Roast 25–30 minutes, turning once, until golden and crisp.
- 4
Meanwhile, whisk a light drizzle of Dix Farms EVOO with a pinch of salt to finish the potatoes.
- 5
Remove potatoes, transfer to a warm bowl, and fold in chopped Ortiz boquerones.
- 6
Finish with a light drizzle of Dix Farms EVOO, sprinkle parsley, and adjust seasoning.
- 7
Serve hot as a robust side or as part of a shareable plate. Yield about 40 portions.
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