Potatoes Provencale Style
|Olive oil||2 Fluid Ounce|
|Garlic||2 Clove (10 gm), crushed|
|Potatoes||2 Pound, parboiled in their skins for 10 minutes|
|Black pepper||1⁄4 Teaspoon|
|Anchovy fillets||6 , halved|
|Chopped fresh parsley||1 Tablespoon|
In a large frying pan, heat the oil over moderate heat.
When the oil is hot, add the garlic and cook, stirring constantly, for 3 minutes.
Peel the potatoes and cut them into 1/2 inch slices.
Add the potatoes to the pan, sprinkle over the salt and pepper and cook them, turning once, for 10 to 12 minutes or until they are golden brown.
Just before serving, add the anchovy fillets and cook for a further 2 minutes.
Using a slotted spoon, transfer the potatoes to a warmed serving dish.
Sprinkle with the parsley and serve.