Name: Baby potatoes with tomato and anchovy dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 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

Baby potatoes with tomato and anchovy dressing

Serves 6

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

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

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.

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%