Crispy roasted potatoes finished with a bright olive oil–anchovy drizzle for a savory side that travels well in bulk. Prep 15 min · Cook 40 min · Total 55 min · Serves 40 · Beginner Ingredients 5 kg Yukon Gold potatoes (scrubbed and cut into 2.5 cm cubes; bulk packing) 1 L Olivari Extra Virgin Olive Oil (plus more as needed for roasting; BoxNCase product name: Olivari Extra Virgin Olive Oil) 0.5 L Dix Farms Extra Virgin Olive Oil (for a secondary drizzle finish; BoxNCase product name: Dix Farms Extra Virgin Olive Oil) 110 g Ortiz Boquerones (White Anchovies marinated in vinegar and olive oil) (chopped; BoxNCase product name: Ortiz Boquerones White Anchovies Marinated in Vinegar and Olive Oil, 110 Grams) 3 cloves Garlic (minced) 1 tsp Sea salt 1/2 tsp Black pepper 2 tbsp Parsley (chopped for garnish) Instructions Preheat oven to 220°C (425°F). Line sheet pans with parchment. Toss potato cubes with Olivari EVOO, minced garlic, salt, and pepper until evenly coated. Spread in a single layer on sheet pans. Roast 25–30 minutes, turning once, until golden and crisp. (30 min) Meanwhile, whisk a light drizzle of Dix Farms EVOO with a pinch of salt to finish the potatoes. Remove potatoes, transfer to a warm bowl, and fold in chopped Ortiz boquerones. Finish with a light drizzle of Dix Farms EVOO, sprinkle parsley, and adjust seasoning. Serve hot as a robust side or as part of a shareable plate. Yield about 40 portions. Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
