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Riced potatoes with anchovy butter

Silky riced potatoes smothered in lemony anchovy butter.
Deep-green sage and creamy nutmeg melt into every bite.
Warm, salty-sleek comfort with a bright, peppery lift.

dinner ⏱ 55 min 520 kcal / portion 70.0 g carbs / portion (estimated) fishglutenmilk 🔗 Original source

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Riced potatoes with anchovy butter
v3 · rb0e705f985 20260727Z1751 salt to taste 1 kg potato 🌀 mix anchovy butter 🍳 ⏱ 3 min fry sage in butter until deep green but not brown 🍳 ⏱ 15 min simmer potato chunks until easily pierced; drain and dry 🍳 warm cream with nutmeg and a pinch of salt on low heat 🍳 heat anchovy butter just to warm through; keep on low heat rice hot potatoes onto a platter spoon anchovy butter over the potatoes 🍳 pour warm cream mixture over the potatoes 🍽 top with crisp sage; sprinkle black pepper and serve immediately Riced Potatoes 🎉 1 tbsp white miso 4 pieces anchovy fillet 3 pieces garlic clove 2 tsp lemon zest 1 tbsp lemon juice 2 tbsp parsley leaf black pepper to taste 10 g butter 20 pieces sage leaf 60 ml double cream nutmeg to taste butter, sage leaf double cream, nutmeg
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Preparation steps

  1. mix anchovy butter
  2. fry sage in butter for 3 min until deep green but not brown
  3. simmer potato chunks 15 min until easily pierced; drain and dry
  4. warm cream with nutmeg and a pinch of salt on low heat
  5. heat anchovy butter just to warm through; keep on low heat
  6. rice hot potatoes onto a platter
  7. spoon anchovy butter over the potatoes
  8. pour warm cream mixture over the potatoes
  9. top with crisp sage; sprinkle black pepper and serve immediately

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