serves
4
prep
5 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 700 g small waxy potatoes such as Kipflers, scrubbed and halved lengthways
- 250 g cherry tomatoes
- 8 anchovy fillets
- 2 tsp finely chopped cayenne chillies
- 1-2 tbsp extra-virgin olive oil
- sea salt, to season
Instructions
- Preheat the oven to 180˚C.
- Scatter the potatoes and cherry tomatoes in a baking dish, then place the anchovies and chillies on top. Drizzle with the olive oil and sprinkle with a little salt. Toss to combine.
- Roast for 45 minutes or until the potatoes are tender and the tomatoes are bursting from their skins.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
