The Crispy Potato and Anchovy Casserole is a different way to cook this wonderful blue fish, which should be included in everyone’s diet at least once a week. It is a very tasty recipe, and also very easy to make, which will make a great impression if you want to serve it to friends and family.
For this recipe, I used an Axentia adjustable baking tray
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 4 medium-small potatoes
- 24 fresh anchovies already filleted
- 1 clove garlic
- to taste dried oregano
- to taste salt and pepper or chili
- to taste extra virgin olive oil
Tools
- Pot
- Baking tray
- Parchment paper
- Skewers
Preparation
First of all, organize your workstation with all the ingredients already measured, so that everything is at hand.
After boiling the potatoes, let them cool and slice them, but not too thick: each potato should yield 8 slices.
Prepare the baking tray immediately, but line it with parchment paper, and turn on the oven to 392°F.
Chop the garlic into the smallest pieces possible, so that it blends well with the other ingredients.
Add the oregano, salt to the garlic, mix well, and season the potatoes and anchovies with it.
Now you can shape your towers: start with the potato and immediately after with two anchovies, and a drizzle of oil to soften everything.
Close with a potato slice, continue with the layers and towers, until the end of your ingredients, and skewer them with a skewer or toothpick, starting from top to bottom.
Bake, and let it cook for about 30 minutes, or until you like the browning.
Serve your Crispy Potato and Anchovy Casserole, very hot, because this way you will be able to fully enjoy the flavor and aroma.
Tip: when I cook this dish, I always buy some extra anchovies, which I season with the leftover herbs, because then, I cook them together with the casseroles…at the end of cooking, they will be crispy and even tastier than the main dish.
If you like anchovies, don’t miss: Marinated Anchovies with Vinegar and Lemon
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