Anchovy Baked Potatoes

I can’t believe I have just  discovered the anchovy fillets! They add such a distinctive and interesting taste. When I saw this recipe from Jamie Oliver, I knew I had to try it right away and I wasn’t wrong. It’s absolutely delicious! If you don’t like anchovies (and may I ask why???:), you could substitute them with bacon. Actually, I think these potatoes would be great with just garlic butter and thyme!

Adapted from garlic, thyme and anchovy baked potatoes

Ingredients (for 4 servings)

4 Russet baking potatoes

3 tablespoons butter (softened)

4 garlic cloves, peeled and crushed or finely chopped

2 oz. anchovy fillets in oil

freshly ground black pepper


a handful of fresh thyme sprigs

1. Stir the garlic and butter until smooth, season with lots of pepper and a little salt as the anchovy fillets (or bacon) will act as a seasoning too.

2. Cut each potato into seven or eight slices and reassemble each one on a piece of double-thick foil. Coat the potato slices with garlic butter and add pieces of anchovy fillets between the slices. Put a few thyme springs on top of each potato and carefully wrap up the potatoes.

3. Bake in the pre-heated oven at 375F for about 1.5-2 hours until the potatoes are soft. Serve sprinkled with fresh thyme leaves. Enjoy!


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