- 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.