METHODBoil the potatoes in salted water until coloured. Leave to cool then peel and cut into bite-sized chunks.
Fry with 1 tablespoon of oil and the butter until golden brown.
Sweat the onions and garlic in the remaining oil until soft.
Add both the tomatoes and simmer for 5 minutes.
Finish with the parsley and chopped anchovies. Season to taste, pour into the potatoes and serve.
Serves: 4
Preparation: 15 mins
Cooking: 25 mins
4 medium sized Rooster Potatoes
4 chopped vine tomatoes
1 red onion (sliced)
1 clove of garlic (crushed)
4 anchovy filets (chopped)
1 tsp tomato paste
1 tbsp chopped parsley
1 tbsp butter
2 tbsp vegetable oil, Salt and pepper