Crunchy Baked Potatoes With Anchovy, Parmesan And R

Name: Crunchy Baked Potatoes With Anchovy, Parmesan And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large russet potatoes (10 - 12 ounces each) scrubbed well; 1 3/4 teaspoons kosher salt; 1/4 cup grated parmesan; 2 tablespoons extra virgin olive oil, more for drizzling; 2 teaspoons minced fresh rosemary; 4 anchovy fillets, minced; 2 garlic cloves; For topping:; 6 tablespoons panko or plain dried bread crumbs; 3 anchovy fillets, minced; 3 tablespoons grated Parmesan; 1/4 teaspoon (packed) grated lemon zest; 1 large pinch red pepper flakes; Extra virgin olive oil for drizzling

Servings: persons

4 large russet potatoes (10 - 12 ounces each) scrubbed well
1 3/4 teaspoons kosher salt
1/4 cup grated parmesan
2 tablespoons extra virgin olive oil, more for drizzling
2 teaspoons minced fresh rosemary
4 anchovy fillets, minced
2 garlic cloves
For topping:
6 tablespoons panko or plain dried bread crumbs
3 anchovy fillets, minced
3 tablespoons grated Parmesan
1/4 teaspoon (packed) grated lemon zest
1 large pinch red pepper flakes
Extra virgin olive oil for drizzling

1
1. Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt comes off) Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 - 70 minutes.
2
2. When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin, transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon fo salt to bowl and mash with a fork until combined.
3
3. Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through about 10 minutes. Run under broiler for an additional 1 - 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large russet potatoes (10 - 12 ounces each) scrubbed well, 1 3/4 teaspoons kosher salt, 1/4 cup grated parmesan, 2 tablespoons extra virgin olive oil, more for drizzling, and more.

Yes, Crunchy Baked Potatoes With Anchovy, Parmesan And Rosemary falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crunchy Baked Potatoes With Anchovy, Parmesan And Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions