Baked Potatoes with Anchovy, Garlic, and Lemon Dressing
Fish and Seafood Sauces and Salsa
A dressing that has saved me several dinners in recent weeks. I've added it to grilled veal, grilled fish, salads (with tuna), and white beans. And yesterday, I dressed these jacket baked potatoes with it. Alongside I had a green salad with pieces of tuna in water, drizzled with lemon juice. How nice it is when you have time to make your own food!
Ingredients
6 baking potatoes
green onion (or chives)
salt
Anchovy, Garlic, and Lemon Dressing
100 ml extra virgin olive oil
25 g butter
6 anchovy fillets
2 garlic cloves
1/4 small organic lemon (with thin skin)
How to prepare baked potatoes with anchovy, garlic, and lemon dressing
- The dressing can be prepared ahead of time—it keeps for a week in the refrigerator. It's actually better if it has time to sit in the refrigerator for a day, as the flavors blend nicely.
- Finely chop the anchovies. Crush the garlic. Cut the lemon into the smallest cubes you can. If the lemon has thick skin (especially if the white spongy part is thick), to prevent the dressing from being bitter, remove the flesh and chop it, and grate the zest separately.
- Put all of the above in a small pan/pot, add the oil, and heat. Turn off the heat and add the butter in cubes. Stir until melted. Heat the sauce once more, then let it cool.
When cold it will solidify—reheat before use or let it come to room temperature. - Bake the potatoes in the oven at 180°C (355°F) until a fork goes easily into the center.
- Cut the baked potatoes in half lengthwise and season with salt on both sides. Arrange on a platter cut-side down and drizzle with 3 tablespoons of dressing, trying to get more of the oil. Shake the platter so the oil gets under the potatoes and let sit for 10 minutes.
- When serving the platter at the table, add 3 more tablespoons of dressing—this time include pieces of anchovy and lemon too. Sprinkle with finely chopped green onion.
