Spring
Boiled Potatoes With Anchovy Butter and Sugar Snap Peas
- Prep time 25 minutes
- Cook time 20 minutes
- Serves 6–8
Author Notes
If you think that boiled potatoes are boring, then you’re missing out. Yes, I know that you could fry, bake, or roast a potato (all divine). But those methods can be fussy and time-consuming. Not to mention, they often take up prime oven real estate, which can be a deal-breaker when you’re coordinating a holiday meal.
This recipe highlights—nay, enhances!— the humble boiled potato. It’s a stovetop side that can easily scale to meet your entertaining needs. The anchovy butter provides an addictive, almost meaty quality (I use a mix of butter and oil to keep the dairy from overshadowing the ‘choves). The sugar snap peas and frizzled onions add sweetness for balance. Finally, the dill-chive-lemon combo helps keep things light.
You can (and should) streamline this recipe by prepping ingredients during the “inactive” cooking time such as when the potatoes are boiling and the butter is melting. Once you have the dance down, the dish can be done in about 25–30 minutes.
Still not convinced? Then just know that Alison Roman loves boiled potatoes, so I love boiled potatoes. —saltypeeps
Ingredients
- Anchovy Butter
-
4 tablespoons
olive oil
-
1 tablespoon
chili flake (adjust to taste)
-
1
2 oz tin of oil-packed anchovies, drained
-
4 tablespoons
unsalted butter
-
1
large shallot or small red onion, sliced
-
2 teaspoons
kosher salt, and freshly ground black pepper to taste
-
2
lemons, zested and juiced
- Potatoes and Peas
-
1.5 pounds
yukon gold baby potatoes (or fingerlings, reds, or other small waxy variety)
-
1/2 pound
sugar snap peas
-
1/2 cup
dill
-
1/2 cup
chives
-
kosher salt and freshly ground black pepper to taste
Directions
- Bring a large pot of salted water to a boil. While waiting for the water, warm the olive oil in a small saucepan over medium heat. Gently fry the drained anchovies and bloom the chili flakes in the oil along with a generous grind of pepper. Stir until the anchovies dissolve and the mixture smells aromatic (about 2–3 minutes). Add the butter to the oil mixture.
- As the butter melts, slice a large shallot or small red onion into rustic pieces and add it to the butter, seasoning with 2 teaspoons of kosher salt and another grind of pepper. Fry the shallot for about 5–8 minutes until it smells sweet and is crisping at the edges. Pour the mixture into a large, heat-proof mixing bowl and add the zest and juice of 2 lemons. Set aside.
- By now, the water should be boiling. Blanche the sugar snap peas for 30 seconds to retain their color and crunch. Remove them with a slotted spoon and let them cool. Then, boil the potatoes for 10–15 minutes or until they’re tender. A paring knife should slide easily into the potato. Drain the potatoes and set aside to cool briefly.
- While the potatoes are boiling, cut the sugar snap peas into bite-sized pieces, and finely chop the chives and dill. Add them to the anchovy butter, reserving some of the herbs for garnish.
- Once the potatoes are cool enough to handle but still warm, halve and add them to the shallot mixture along with the anchovy butter. Mix well and let sit for 5 minutes to absorb the dressing. Taste a potato and adjust the seasoning with additional salt, pepper, lemon juice, and olive oil as needed before serving (don’t be afraid to be aggressive with the seasoning—potatoes can really take it and will continue to absorb flavors over time). Top with remaining herbs to garnish and serve warm or at room temperature.
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