Crispy anchovies and potato. Top with potatoes and spoon walnut sauce over. Scatter herbs over and serve with lemon wedges alongside. OMG I will never make potatoes any other way!

A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned However, the best roasting pans can be used for a lot of things all year round, from lasagna to roast salmon and roasted potatoes. A wide variety of crispy anchovy options are available to you, such as variety, style. Briefly rinse anchovies and drain well in a colander. You can cook Crispy anchovies and potato using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Crispy anchovies and potato

Prepare 2 clove of garlic.
Prepare 1 of shallot.
It's 2 tbsp of tamarind juice (or any other souring agent, eg: lime juice).
It's 1 tbsp of brown sugar or white sugar.
It's of salt.
Prepare 1 of handful anchovies.
Prepare 1 piece of potato (sliced thinly).
Prepare 1 of cooking oil.

The main ingredients are crispy ikan bilis or anchovies and roasted peanuts mixed in a sweet, spicy, and sticky coating. This is relatively dry dish, almost like spiced nuts as the coating is thick and sticky. Sometimes fried cubed potatoes or tempeh is added to bulk it up. While the skillet is heating up, drain the small-diced potato from the bowl of water and pat dry with paper towels until completely dry.

Crispy anchovies and potato instructions

In a frying pan, add oil and fry potato until crispy. Set aside. Followed by frying anchovies until crispy. Set aside..
Using a new oil about 3-4 tbsp, saute garlic. Then add 2tbsp tamarind juice, 1tbsp sugar, and salt. Bring to boil. **some anchovies is already very salty, so you may want to add salt only after adding in anchovies, depending on the saltiness of the anchovies..
Once the sauce is thicken, add in anchovies and shallots. Stir till the sauce absorbed..
Add in potato and stir all evenly..
Done! Best is to serve with hot steamed rice..

Add the potatoes to the hot. Crispy Potato Tacos. featured in Tasty Inspired Recipes From Mexico. Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water. Bring to a boil over medium high heat and allow potatoes to cook until they are soft. "My Nan always made the crispiest potatoes," recalls Thomas. "She'd add a little bacon or beef drippings, which made it savory, too." In his version, the potatoes get coated in a deeply flavored paste made from anchovies, fennel, and rosemary that forms a delicious brown crust during roasting.