Crushed Fingerling Potatoes with Roasted Cauliflower
Serves 4-6
11⁄2 pounds fingerling potatoes
2 cups cauliflower florets
2 tablespoon butter cup pitted Nicoise olives
8 anchovies, chopped
1 cup extra-virgin olive oil freshly ground black pepper
1 bunch flat-leaf parsley
Cook potatoes in simmering water until soft. Sauté the cauliflower florets in butter over medium-high heat until browned.
Drain potatoes and place in a large bowl with the olives, cauliflower, and anchovies. Using a potato masher, crush the ingredients and add the olive oil, pepper, and parsley.
JANUARY/FEBRUARY 2008
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