Recipe

Baby potatoes with tomato and anchovy dressing

Feb 27, 2014 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 6
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Ingredients

Baby potatoes with tomato and anchovy dressing
  • 1 kilogram baby potatoes
  • 1 tablespoon dry white wine
  • 2 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, crushed
  • 2 anchovy fillets, finely sliced
  • 1/3 cup (20g) low-fat semi-dried tomatoes
  • 1/4 cup 3cm-long chopped chives

Method

Baby potatoes with tomato and anchovy dressing
  • 1
    Cook potatoes in salted water for 10-15 minutes. Drain, cut in half and place in a serving bowl. Add wine and toss to coat.
  • 2
    In a small jug, combine lemon juice, oil, garlic and anchovy. Season to taste.
  • 3
    Add tomatoes and chives to potatoes. Drizzle with dressing and toss to coat.

Notes

It's important to pour the wine over hot potatoes, as they absorb more than when they are cold.

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