Description
An interesting twist to fried potatoes
Ingredients
Scale
- 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
Instructions
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