Roasted Potatoes With Anchovies & Lemon

• 2 lbs small white potatoes, quartered (use the boiling potatoes that are about 2-inches in size)
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon fresh ground black pepper (to taste)
• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons anchovy fillets, minced
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons finely chopped garlic (about 3 cloves)
• 1/3 cup chopped fresh flat-leaf parsley

1. Adjust the rack to the lower third and preheat the oven to 450 degrees Fahrenheit. Toss the potatoes with the salt, pepper, and 2 tablespoons of the olive oil in a large, shallow pan (1-inch deep). Roast, without turning or stirring, until the underside are golden brown, about 20 minutes.
2. Meanwhile, in a small bowl, whisk together the anchovies, lemon juice, and remaining tablespoon of olive oil.
3. Turn the potatoes over with a spatula and roast for 10 minutes more. Toss with the garlic and roast for 5 minutes more. Transfer to a bowl and stir in the anchovy mixture, parsley, and salt and pepper to taste.
4. Serve hot.

white potatoes, salt, fresh ground black pepper, extra virgin olive oil, anchovy, lemon juice, garlic, parsley

Taken from www.food.com/recipe/roasted-potatoes-with-anchovies-lemon-156286 (may not work)