1½ c Italian parsley, roughly chopped
6 – 8 anchovies
3 – 4 garlic cloves, peeled & roughly chopped
½ c extra virgin olive oil
1 lemon, zested & juiced
freshly ground salt & pepper
⅔ c apple cider vinegar
2 tsp sugar
1 medium red onion, thinly sliced
4 radishes, thinly sliced
1 kg baby potatoes, larger ones halved lengthwise
3 tblspn olive oil
2 tblspn honey
pine nuts, toasted
extra Italian parsley leaves
2 crispy shallots
Blitz the parsley, anchovies and garlic together in a food processor or stick blender until finely chopped. Add the oil, lemon and season to taste, pulse again to combine.
Heat the oven to 180°C fan forced. Arrange the potatoes in a large roasting dish, and drizzle with olive oil. Toss to combine and season with salt & pepper. Place in the oven for 35 – 40 mins, until the potatoes are golden and crispy. Half way through cooking add the honey to the potatoes and toss again.
While the potatoes are cooking, heat the apple cider vinegar in a small saucepan with the sugar until dissolved. Add the red onion and radishes to a large jar, and pour over the apple cider vinegar. Mix regularly to ensure the onion and radishes are covered. Seal when cool.
Remove the potatoes from the oven when they are cooked through, and place on a serving platter. Pour over half the anchovy dressing, and top with the red onion/radish pickle, pine nuts, crispy shallots and parsley leaves. Serve immediately with extra anchovy dressing, pine nuts, red onion/radish pickle and crispy shallots on the side