Printed September 1, 2026
Anchovy-Butter Smashed Potatoes
Crispy smashed potatoes meet the umami depth of melted anchovies in this side dish that'll steal the show from whatever you planned as the main. Intensely savory, dangerously addictive.
Ingredients
- 1.5 lbs baby potatoes
- 8 anchovy fillets in oil
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Preparation
Anchovies are the secret weapon of chefs worldwide—they don't make things taste fishy, they make things taste more. Like salt, but with depth and complexity. These potatoes prove that point spectacularly.
This technique borrows from the crispy smashed potatoes that took the internet by storm, but the anchovy-butter situation is pure culinary alchemy inspired by Italian bagna cauda and French anchovy toasts.
Preparation
- Boil baby potatoes in salted water for 15-20 minutes until fork-tender, then drain well.
- While potatoes cool slightly, melt butter in a small saucepan over low heat.
- Add anchovies and garlic to the butter, mashing with a fork until anchovies dissolve completely into the butter.
- Preheat oven to 450°F (230°C) and place potatoes on a baking sheet.
- Use a glass or potato masher to gently smash each potato until about 1/2-inch thick.
- Brush the anchovy butter generously over each smashed potato.
- Roast for 25-30 minutes until edges are crispy and golden brown.
- Remove from oven, brush with any remaining anchovy butter, and scatter with fresh parsley.
The secret: Make sure your potatoes are completely dry after boiling—moisture is the enemy of crispy. Pat them down with a kitchen towel if needed before smashing.
These potatoes pair with absolutely everything, but they're so good you might find yourself eating them straight off the pan with your fingers. We won't judge.
