Potatoes, Olives, & Anchovies

Ingredients

• 1 lb baby potatoes, scrubbed
• 3/4 cup olive
• 8 canned anchovy fillets, drained and chopped
• 2 tablespoons olive oil
• 2 rosemary sprigs, stalks removed

Directions

1. 1

   Bring a large pan of lightly salted water to a boil. Add the potatoes, bring back to a boil, and simmer over medium heat for 8-10 minutes or until tender. Remove the potatoes from the pan using a slotted spoon and set aside to cool slightly.

2. 2

   Once the potatoes are cool enough to handle cut them into wedges with a sharp knife.

3. 3

   Pit the mixed olives with a cherry pitter or small sharp knife and cut them in half.

4. 4

   Using a sharp knife cut the anchovy fillets into thinner stripes

5. 5

   Heat the olive oil in a large, heavy skillet. Add the potato wefges, and rosemary. Cook over medium heat, stirring occaisionally, for 7-8 minutes or until the potatoes are golden.

6. 6

   Stir in the olives and anchovies and cook for 1 minute or until completely warmed through. Transfer the potato mixture to warmed serving plates and serve.

7. 7

   Add Salt.