Occasionally, I like to thumb through my cookbooks, looking for new recipes to try. I did that recently and this recipe for Ziemniaki po Mysliwsku (Polish Potatoes Hunter-Style) caught my eye.
It was appealing for two reasons.
- Fried potatoes 🙂
- It called for anchovies
Unlike some, I’m kind of neutral about anchovies. In small doses, they add a nice flavor.
Let’s face it you can’t make a proper Caesar Salad without them.
I don’t crave them; I don’t hate them, and for some strange reason, I discover when I tidied up the pantry last weekend, that we had two tins of anchovies.
I’m sure we bought them for a reason, I just can’t remember what!
So Polish Cookery by Marj Ochorowicz-Monatowa to the rescue, and we’re trying out Ziemniaki po Mysliwsku (Polish Potatoes Hunter-Style).
The recipe calls for capers, so keep it in mind if you find yourself with capers in the fridge. (The link to the cookbook is an affiliate link. This means if you use that link to buy a copy, Amazon will send me a few cents; your price remains the same.)
In Polish Cookery, the dish is called Kartofle po Mysliwsku. I’d never heard the word kartofle.
A quick ask on Facebook, and I learned that many people grew up with the word kartofle, but that it was probably more German than Polish.
So I’m using ziemniaki, a fun word to say that I learned in Poznan, in addition to pyra.
As we sampled the potatoes, I asked Ed how he liked them. Would he want to have them with game meat after a day out in the field hunting?
He thought they were good, and with our luck hunting and fishing, the potatoes might be the only thing on the menu.
Whatever you decide to call them, Ziemniaki po Mysliwsku (Polish Potatoes Hunter-Style) add an interesting twist to everyone’s favorite fried potatoes.
An interesting twist to fried potatoes
- 2 pounds potatoes, cooked in their skins
- butter, for frying
- 4 – 6 anchovies chopped
- 1 heaping tablespoon chopped capers
- 1 tablespoon chopped fresh dill and parsley
- salt & pepper, to taste
- 1/2 cup broth and liquid from capers
Peel and slice the potatoes, pan fry until golden brown on both sides
Mix other ingredients, add to potatoes, stir gently to avoid breaking potatoes
Heat and serve
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.