The Sunday Age, Sunday Life, Karen Martini
This is the perfect side dish to accompany cold rare roast beef, barbecued lamb cutlets or grilled fish.
Cook potatoes in lightly salted boiling water until tender, then drain. When cool enough to handle, peel and cut into slices. Heat olive oil in a large pan over low heat. Cook anchovies for about 1 minute, then add garlic and eschalots and cook for 2-3 minutes until lightly browned. Add peas, parsley and 2 tbsp water and cook over medium heat for 4-5 minutes. Season and add cooked potatoes. Simmer for 2 minutes, then finish with mint and lemon juice.
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