A rustic, hearty dish of potatoes cooked in oil, garlic and anchovies, Pommes de Terre d la Provencale (pohm d’tair ah lah proh-van-sahl) is an excellent accompaniment to stews and casseroles.
2 fl. oz. olive oil
2 garlic cloves, crushed
2 lb. potatoes, parboiled in their skins for
½ teaspoon salt
1 teaspoon black pepper
6 anchovy fillets, halved
1 tablespoon chopped fresh parsley
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the garlic and cook, stirring constantly, for 5 minutes.
Peel the potatoes and cut them into I-inch slices. Add the potatoes to the pan, sprinkle over the salt and pepper and cook them, turning once, for 10 to 15 minutes or until they are well cooked and golden brown.
Just before serving, add the anchovy fillets and cook for a further 2 minutes.
Using a slotted spoon, transfer the potatoes to a warmed serving dish. Sprinkle with the parsley and serve.