Skillet Potatoes with Anchovy and Garlic
Crispy-edged waxy potatoes sautéed in olive oil infused with melted anchovies and sliced garlic. The anchovies dissolve into a savory base that coats every piece without any fishy flavor—just deep umami. A rustic Italian side that transforms simple ingredients into something elegant enough for dinner parties yet easy enough for weeknight suppers.
Steps
Before you start
- Have all ingredients prepped and within reach—this comes together quickly once you start cooking
- Use waxy potatoes (Yukon Gold or fingerling) that hold their shape; avoid russets
- Check that your anchovies are packed in oil or salt; rinse salt-packed ones before use
Infuse oil with anchovy and garlic
- Pour 0.25 cup (60 ml) olive oil into a large 12-inch (30 cm) skillet and place over medium heat.
- Once the oil is shimmering (about 1 minute), add the 4 sliced garlic cloves.
- Stir gently for 1–2 minutes until fragrant and just beginning to turn light golden at the edges.
- Add the 4 anchovy fillets and, using a wooden spoon, press and stir them into the oil for 1–2 minutes, breaking them apart until they're fully dissolved and the oil turns silky and pale.
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Ready when: Anchovies dissolve completely; oil is pale and fragrant; garlic is light golden at edges
Tip: Don't let the garlic brown—it will taste bitter. Watch closely and stir constantly.
Add potatoes and brown
- Increase heat to medium-high and add the 1.5 lb (680 g) cut potatoes to the skillet.
- Stir to coat them evenly in the anchovy oil.
- Spread them into a single layer (some overlap is fine) and cook for 12–15 minutes, stirring or tossing every 3–4 minutes, until the edges are deep golden brown and the centers are tender when pierced with a fork.
- The bottoms will stick slightly and caramelize—that's the goal.
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Ready when: Potato edges are deep golden brown and crispy; interior is fork-tender; no hard centers remain
Tip: Resist the urge to stir constantly—let each side develop color before moving the potatoes around.
Season and finish
- Remove the skillet from heat.
- Sprinkle the potatoes with 0.75 tsp (4 g) kosher salt and 0.25 tsp fresh cracked black pepper.
- If using, add 0.125 tsp red pepper flakes for a gentle heat.
- Toss gently to distribute seasoning evenly.
- Taste and adjust salt if needed (remembering the anchovies added umami and slight saltiness).
- Transfer to a serving bowl.
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Ready when: Seasonings are evenly distributed; potatoes are glossy from oil
Tip: Season off heat to avoid over-salting—the salt won't dissolve as fast at lower temperature, making it easier to adjust.
Garnish and serve
- If desired, top with 2 tbsp (8 g) fresh chopped parsley.
- Serve warm or at room temperature with lemon wedges on the side.
- Diners can squeeze a little lemon juice over their portion if they like brightness to cut the richness.
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Tip: If you're making these ahead, reheat gently in a skillet over medium heat with a splash of olive oil to restore crispness.
Good to know
Tips
- Buy whole anchovies packed in oil or salt rather than anchovy paste—they dissolve more smoothly and give a cleaner flavor.
- Cut all the potatoes to roughly the same size so they cook evenly. Thinner half-moons (⅜–½ inch) cook faster than chunks.
- Don't overcrowd the skillet—potatoes need space to brown. If your skillet is small, cook in two batches.
- This dish is best served warm or at room temperature on the day it's made, when the edges are crispest and the anchovy flavor is most vibrant.
Make ahead
Potatoes can be fully cooked up to 2 hours ahead and left at room temperature. Reheat gently in a skillet over medium heat with 1 tbsp olive oil for 3–4 minutes, stirring occasionally, until warmed through and edges re-crisp.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a small splash of olive oil. Do not freeze—the texture of the potatoes will become mealy after thawing.
Substitutions
- anchovy fillets packed in oil → 1 tbsp miso paste (white or red) dissolved in 1 tbsp warm water. Provides umami without fish flavor, though the result will be slightly saltier and less peppery. Reduce kosher salt to 0.5 tsp.
- waxy potatoes (such as Yukon Gold or fingerling) → Firm waxy varieties such as fingerling, Charlotte, or new potatoes, keeping the same total weight. Avoid russets and other starchy potatoes, which will break apart during cooking. Any firm, waxy potato works equally well.
- extra-virgin olive oil → neutral oil such as grapeseed or vegetable oil. You'll lose the fruity notes of extra-virgin olive oil, but the dish will still be delicious. Use the same amount.
- garlic cloves → ½ tsp garlic powder added after the anchovies dissolve, or 4 shallot slices cooked with the garlic cloves. Garlic powder is less aromatic; shallots add sweetness and work well alongside the anchovy and olive oil.
