This has to be one of the most delicious things I’ve cooked in a while. I had no idea that it would turn out so well, and lift the humble potato to new flavour heights. I used Kipfler potatoes as they have a good waxy texture and hold their shape during cooking, but any small waxy potato will do.
300g kipfler potatoes (or small thinish potatoes)
2 tablespoons olive oil
2 cloves garlic (chopped)
1 teaspoon aniseed seeds (or fennel seeds)
250ml white wine
½ teaspoon salt
freshly ground black pepper
15 black olives
2 anchovy fillets (chopped finely)
1 tablespoon fresh flat-leaf parsley
Heat the oil in a large non-stick frying pan over a moderate/low heat. Cut the potatoes in half, lengthways then place into the oil, cut side down. Cook for 5 minutes then add the aniseed and garlic and fry for a further 1-2 minutes before adding the wine, salt, pepper and 1/2 the parsley. Reduce the heat to very low, cover the pan and cook for 15 minutes.
Add the olives and anchovies, cover the pan and cook for a further 20 minutes, until the potatoes are soft. Take out the potatoes and olives and arrange in a bowl and serve.
Sprinkle with the remaining parlsey and serve hot with whatever takes your fancy.