A great tasting side dish that works wonderfully with lamb.
Prep time 10 minutes
Cooking time 30 minutes
500g Cornish New potatoes
2 large onions, peeled and sliced
4 salted anchovies
4 tbsp of sherry vinegar
1 Sprig of thyme
1 Garlic clove, finely sliced
1 large sprig of flat leaf parsley, chopped
Sea salt and black pepper
- Cook the Cornish New potatoes in lots of boiling salted water until tender then drain. When cool cut the potatoes in half and pat dry with kitchen paper.
- In a large frying pan heat a couple of tablespoons of olive oil then sauté the onions with the thyme for about 10 minutes so they are nicely caramelised and golden brown. When the onions are ready add the anchovies and cook for a couple of minutes until they have dissolved then and the vinegar and cook over a high heat so that the vinegar evaporates.
- Remove the onion mixture from the pan and set aside then wipe the pan clean and place back on the heat with more olive oil. When the oil is hot add the potatoes and season with sea salt and pepper then cook until nice and golden brown. Just before the potatoes are finished cooking add the garlic slices and toast them slightly then drain off the excess oil from the potatoes.
- Place back on the heat then add the onions and toss well to coat all over with the sweet, sour and salty onions. Stir in the chopped flat leaf parsley, season and serve.