Patate e acciughe al forno - Potatoes baked with anchovies, sage & creamby Ray McVinne | Cuisine issue #155
1.5kg floury potatoes, such as Agria, peeled, cut into 4cm chunks
12 sage leaves
16 anchovy fillets
4 cloves garlic, finely chopped
1 bay leaf
50g butter, diced 1cm
Preheat the oven to 180°C. Put all the ingredients in a shallow ovenproof dish. Season with salt and freshly ground black pepper and mix well to combine. Place in the oven for 2 hours. As the tops of the potatoes brown, mix them up so they brown all over and the cream is absorbed into the potatoes. Serve with the pork.
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.