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!