Here’s a recipe from The Essentials of Classic Italian Cooking, by Marcella Hazan, who calls the recipe ‘pan-roasted potatoes with anchovies, Genoa style’. I can only assume what makes this dish in the style of Genoa is the anchovy. In any case, it’s a nice twist on pan-fried potatoes, very simple and very savory. I halved the recipe below, using about 400 grams of potatoes. See my notes.
1 & ½ pounds (about 700 grams) potatoes
2 anchovy fillets (I used 1 in my halved version, the salt-packed kind)
3 Tablespoons olive oil (2 Tbls in my halved version)
2 Tablespoons butter (1 Tbls in my halved version)
1 teaspoon finely chopped garlic
3 Tablespoons chopped fresh parsley (I used 2 Tbls)
salt & pepper
Peel and slice (or dice) the potatoes and soak them in cold water for 15 minutes. Meanwhile, rinse the anchovy, split it open, remove the bones, and chop it until it’s pulpy. Chop the garlic and parsley. If you are using the full recipe you will need a large sauté pan. Heat the olive oil and butter together on low heat and add the anchovy. Stir and press it so it dissolves into the fats. Drain and dry the potatoes and add them to the pan. Add a few grindings of pepper and stir very well so the potatoes are well coated. Turn the heat to medium and cover the pan. Cook for 8 to 10 minutes. Uncover and cook for another 10 to 15 minutes, stirring them periodically, until they are browned and cooked through. Add the parsley and garlic in the last minute of cooking and combine well. Correct for salt and serve right away.