We're partial to just about any kind of roasted potatoes, but this recipe made a particularly big impression on us. The anchovies and lemon give the potatoes a genuinely distinctive flavor.

　　Active time: 20 min Start to finish: 35 min

　　

Ingredients

Makes 4 to 6 servings

　　2 lb small (2-inch) white boiling potatoes, quartered

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　3 tablespoons extra-virgin olive oil

　　1 1/2 tablespoons minced anchovy fillets

　　1 1/2 tablespoons fresh lemon juice

　　1 1/2 tablespoons finely chopped garlic (3 large cloves)

　　1/3 cup chopped fresh flat-leaf parsley

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

Toss potatoes with salt, pepper, and 2 tablespoons oil in a large shallow baking pan (1 inch deep). Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes.

　　

Step 3

While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon oil.

　　

Step 4

Turn potatoes over and roast in lower third of oven 10 minutes more. Toss potatoes with garlic and roast 5 minutes. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.