French Side dishes

Potato chunks with lemon, anchovies and rosemary


  • 900g Potatoes (King Edwards, Maris Pipers) cut into chunks
  • 50g Can anchovies in olive oil, chopped
  • 2 tbsp Olive oil
  • 25g Butter
  • Zest and juice of 1 large lemon
  • Handful fresh rosemary, chopped


Preheat oven to 220C.  Place all ingredients in a baking dish and add 150ml hot water.

Mix well and cook at the top of the oven for 1 hour, turning occasionally, until tender and lightly browned. All the liquid should have been absorbed into the potatoes.

Good with chicken, lamb chops, cod steaks and winter vegetables.

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